In Parma and the surrounding province the night of San Giovanni on June 23 is just one of many occasions to get together with the family or friends for a dinner but this dinner is truly special. In the evening of June 23 it’s almost impossible to get something else to eat but Tortelli d’erbetta – Tortelli stuffed with greens like spinach and ricotta, tossed in butter and sprinkled with Parmesan cheese. If you get the chance to try tortelli d’erbetta you absolutely should! It’s a very simple but very traditional and absolutely delicious dish! Enjoy it outside! Getting dew on your skin on San Giovanni is said to bring good luck!
Cooking Time: 10 minutes
Ingredients (serves 4):
- 300 plain flour
- 4 eggs
- 300 spinach
- 250 fresh ricotta
- 150 g grated Parmigiano-Reggiano, plus extra, to serve
- ¼ tsp grated nutmeg
- 100 g unsalted butter
Prepare the pasta:
- Mound flour on work surface and make a well.
- Break 3 of the eggs in the center.
- Start combining the flour and the eggs with a fork, then use your hands and knead the dough until smooth.
- Wrap in cling wrap and let it rest at room temperature for 20-30 minutes.
Prepare the filling:
- Boil the spinach for a couple of minutes, drain and cool with cold water. Chop it finely.
- In a bowl combine the spinach, ricotta, remaining egg, 3/4 of the parmesan, salt and pepper.
- Set aside.
Prepare the tortelli
- Divide your dough in half and roll it with a rolling pin.Until you have a 5 mm think rectangle pasta sheet.
- Repeat with the other half of the dough. Feed the sheets through the widest setting of your pasta machine.
- Place one of the sheets on a floured working surface and place 2 tsp. of your filling at 5 cm intervals. You should get about 20 tortelli out of this.
- Dampen the edges of each portion, then carefully place the second sheet on top. Remove air pockets by pressing a little.
- Cut into squares.
- Cook the tortelli for 3-5 minutes in boiling, salted water until al dente. Drain.
- Heat butter in a frying pan, add tortelli, toss gently and sprinkle with the rest of the Parmigiano.