The Academia Barilla Christmas Recipes Series gets to its second appointment. After sharing with you last week the recipe of Chicken Galantine with Pistachio Nuts as a Christmas appetizer, it is now time to start thinking of the entree for your Christmas meal: Herbs Tortelli, from the culinary tradition of Parma.

HERBS TORTELLI
(serves 10)

INGREDIENTS

- 2.2 lb dough for making tortelli
- 2 1/2 cups fresh ricotta
- 1.55 lb of Swiss Chard
- 2 cups Academia Barilla Parmigiano Reggiano
- nutmeg to taste
- 2 cups unsalted butter
- 1 egg
- salt and pepper to taste

DOUGH INGREDIENTS

- 10 cups “00″ flour (double zero)
- 10 Eggs

DOUGH PREPARATION
Place the flour on a marble surface or over a cutting board in a mound and make a well in the center.

Break the eggs into the well, add a pinch of salt and mix with a fork and incorporate the flour into the egg mixture a little at a time.

Knead until the dough becomes smooth and uniform. Let the dough rest wrapped in a film for about 30 minutes before using it.

PREPARATION

Stem first, then clean, wash and cook the herbs in salty water.

Drain, squash and finely mince the herbs. Mix herbs with the ricotta, salt, pepper, nutmeg and egg to prepare the tortelli stuffing.

Pull pasta with a special pasta machine obtaining the squares that will be filled with the stuffing.

Distribute the ravioli stuffing on the pasta, cover with another layer, then cut with a ravioli (or cookie) stamp.

Cook tortelli in salted water and season with butter and Parmigiano Reggiano.

WINE PAIRING TIPS

Serve the Herb tortelli with a chilled Sauvignon Ariola for great pairing.

Stay with us for the rest of the Christmas Recipes Series. Next week we will propose a recipe for the main course, Cotechino in galera, before closing the Christmas Series with a delicious dessert, English soup with Vanilla ice cream.

This entry was posted on Monday, December 10th, 2007 at 12:46 am and is filed under academia barilla, academia barilla chef, culinary arts, gastronomy tradition, gourmet menus, gourmet recipes, historic menus, italian culinary tradition, italian food, parmigiano reggiano, regional specialties, traditional recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.