Tortelli verdi

A dish simple in its ingredients yet extraordinary in its ability to tell the story, traditions, and hospitality of a land where great food is a defining part of its identity.

The recipe

Ingredients

For the Filling

• 800 g Swiss chard
• 800 g spinach
• 3–4 tablespoons finely chopped lard
• Garlic, to taste
• Parsley, to taste
• 300 g Parmigiano Reggiano
• 300 g ricotta
• Nutmeg, to taste

For the Pasta Dough

• 600 g flour
• 6 eggs
• Salt, to taste

The Preparation

It all begins with the vegetables: Swiss chard and spinach leaves are carefully washed and cooked until soft and tender.
Once drained, they are thoroughly squeezed and finely chopped, then sautéed in a pan with a base of lard, garlic, and parsley.
When the mixture has cooled, ricotta, grated Parmigiano Reggiano, and a generous amount of nutmeg are added. The result is a soft, fragrant filling with a delicate yet characterful flavor.
Meanwhile, the pasta dough is prepared by kneading flour and eggs until smooth and elastic.
After a short resting time, the dough is rolled out into a thin sheet, ready to receive the filling.
The most traditional stage is the shaping of the tortelli. The filling is placed onto the pasta sheet, which is then folded over, carefully sealed to remove any air, and cut into the characteristic rectangular shapes.
This ancient gesture is still passed down today in home kitchens and artisanal workshops across the region.
The tortelli are then cooked in plenty of boiling water until they rise to the surface - a clear sign they are ready to be enjoyed.
In Reggio Emilia tradition, they are served with melted butter and an abundant sprinkling of Parmigiano Reggiano, although some also prefer them with a rich meat ragù.

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