If you’ve visited Parma, you will certainly have tasted “erbetta e ricotta tortelli” (a main Summer dish). Traditional recipe of tortelli pasta made of eggs, flour and salt, with a filling of cooked beet tops and ricotta. Quick to cook (4 minutes), light and flavourful, envelope the taste of the land of Parmigiano Reggiano.
Recipe: In salted boiling water, cook the tortelli over low heat for circa 4 minutes. Drain and season with butter already melted in a pan with a sage leaf. Cover with an abundant amount of grated Parmigiano Reggiano.
Allergens:eggs, milk and wheat (cereals containing gluten)
ONLY FOR EUROPE