Stuffed Green Tortelli with Black Cabbage, Treviso Pork & Sheep Ricotta

Ingredients

• 200 g flour: type 0
• 100 gr durum wheat semolina
• 100 gr black cabbage leaves (about 160 of fresh leaves)
• 1 egg
• 1 yolk

 

Filling

• 300 gr sheep ricotta
• 150 gr porchetta from Treviso
• Parmesan
• Chives
• Salt and pepper

 

Preparing the pasta dough:

-Wash the black cabbage leaves, removing the largest and toughest stems.

-Cook them in water for about 3 minutes.

-Blend the cabbage leaves creating a puree

-In the pastry board, make a fountain with flour, add egg, yolk & pureed black cabbage.

-Start kneading first with a fork and finish with your hands, until you get a homogeneous mixture.

-Cover with cling film and leave to rest for at least 30 minutes.

Preparing the filling:

-Cut the porchetta into small pieces

-Blend it in a blender.

-Add ricotta, chives, Parmesan & mix everything together.

-Season with salt and pepper.

 

-Roll out the dough with a rolling pin or pasta machine.

-Cut the pasta into 6×6 cm squares.

-On each square put a knob of filling.

-Fold the square along the diagonal to obtain a triangle, adhere the edges well to seal the filling & close the ends.

-To view the preparation & above all the closure of the tortellini go to YouTube: Buongiorno Italians.

 

Tips:

• As soon as the cabbage leaves are cooked, pass them directly into the bowl with ice.

(important for adjusting the color)

• Leave the tortellini ready on a floured cloth for about 1 hour before cooking them in boiling salted water
• Season with simple melted butter, Parmesan cheese & chopped walnuts!

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