How to make tortelli d’erbetta – tipici parmigiani

How to make tortelli d’erbetta – tipici parmigiani


tortelli d’erbetta – tipici parmigiani

ravioli with erbetta – typical parmesan –  Spinach – greens
ravioli with erbetta- typical parmesan

TORTELLI with erbetta
Tortelli filled with greens, a traditional dish of Parmesan cuisine.
Of course every family has its own recipe and
can vary the amounts of ricotta / herbs / parmesan cheese
(Prevails, however, the ricotta compared with herbs, unlike those reggiani which are very green and prevails the grass).
Here I have used:
1 kg of cow cheese
5 cups of greens (spinach are also fine)
2 eggs
2 cups of grated parmigiano-reggiano
salt, nutmeg


– I cleaned and washed the greens, no dry
– I put them to boil in saucepan with 1 cup of water
– I drained the liquid and squeeze; schiacciapate I use it, but it’s better with his hands;


– I chopped finely chopped so I like the faster I go the kids, or you use the appropriate tritaverdura hand or chop coarsely; depends on your taste.
– I put in a bowl the ricotta, eggs, cheese, chopped herbs


– I blended all the ingredients with a spoon, I left the dough pretty gross, where the cottage cheese and herbs are well ditinguibili; can also be blended to form a filling accuratmente uniform light green here too hangs on your taste


– I spread the dough thinly and put the pieces in the middle of filling spaced
– Folded and stacked half dough, pressing gently around the filling and pressing to squeeze out the air and attack the edges;


– I cropped the rectangles with the appropriate rotela notched into rectangles of approximately 4×5 cm




– Put in a tray and frozen when they induruti I put them in a bag in the freezer


– Will be cooked in boiling salted water
– Drained and seasoned with butter and Parmesan-reggano (and sage) …
the recipe of pasta varies in each family
1 kg flour
10 eggs (some will use 12)
(1 tablespoon olive oil optional)
(Salt optional)
Make a dough hard enough.

This time I did it with the Thermomix.


  1. in Italian

    tortelli d’erbetta – tipici parmigiani

    Tortelli d’erbetta, piatto tipico della cucina parmigiana. 
    Naturalmente ogni famiglia ha la sua ricetta e
    possono variare le proporzioni tra ricotta/erbette/parmigiano 
    (prevale comunque la ricotta rispetto alle erbette, a differenza di quelli reggiani che sono molto verdi e prevale l’erbetta).
    qui ho utilizzato:
    1 kg ricotta di mucca 
    5 etti di erbette (vanno bene anche gli spinaci) 
    2 uova
    2 etti di parmigiano-reggiano grattugiato
    sale, noce moscata

    – ho pulito e lavato le erbette, senza asciugarle 
    – le ho messe a lessare in pentola con 1 bicchiere d’acqua
    – le ho scolate dal liquido e strizzate; io uso lo schiacciapate, ma è meglio con le mani;

    – le ho tritate; a me piacciono tritate fini quindi le ho passate velocemente al bimbi; oppure si utilizza l’apposito tritaverdura a mano o si tritano grossolanamente; dipende dal proprio gusto.
    – in una ciotola ho messo la ricotta, le uova, il formaggio, le erbette tritate

    – ho amalgamato con un cucchiaio tutti gli ingredienti; ho lasciato l’impasto abbastanza grossolano, dove la ricotta ed erbette sono ben ditinguibili; possono anche essere amalgamati accuratmente formando un ripieno uniforme verde chiaro; anche qui di pende dal proprio gusto

    – ho steso la pasta sfoglia sottile e messo al centro i pezzetti di ripieno distanziati 

    – ripiegato e sovrapposto la metà sfoglia, schiacciando leggermente il ripieno e pressando intorno per far uscire l’aria ed attaccare i bordi;

    – ho ritagliato i rettangoli con l’apposita rotela dentellata, in rettangoli di circa cm 4×5

    – messi in un vassoio e congelati, quando si sono induruti li ho messi un in sacchetto nel congelatore

    – andranno cotti in acqua bollente salata
    – scolati e conditi con burro e parmigiano-reggano (e salvia)…
    anche la ricetta della sfoglia varia in ogni famiglia 
    1 kg farina
    10 uova (alcuni ne utilizzano 12)
    (1 cucchiaio olio facoltativo)
    (sale facoltativo)
    Fare un impasto abbastanza duro.

    questa volta l’ho fatta con il bimby.


Ancelotti treats David Beckham to Tortelli in Parma…

 David Beckham’s love for Tortelli di Parma

It’s pretty common knowledge to us that ex Chelsea manager Carlo Ancelotti (we drive by his house to lunch) has a love of watching David Beckham tucking into Parma’s special food… Tortelli d’erbetta… it’s the same for my tourists as we take them to the same restaurant for the same delicious treat.

In fact Becks did come back last summer and they headed into the hills to one of Carlo’s other favourite restaurants … he has a few and it makes the now annual jaunt interesting for both apparently!

Here’s an extract from Ancelotti’s book, the_beautiful_games_of_an_ordinary_genius


Times Tables and Victory

Soccer is like having lunch with your friends: the more you eat, the hungrier you get. It’s the chef and the company that make all the difference; and I love the company of David Beckham. One evening, while he was playing for A. C. Milan, I invited Beckham to dinner in a restaurant in Parma. By the end of the evening, he refused to leave the restaurant. I kept insisting, and he kept pleading with me, “Please, one more course.” At one point I considered calling the police—handcuffs would certainly have stopped him from cramming any more tortellini into his mouth. In the end, I managed to convince him with these words: “Look, David, if we don’t leave this restaurant right now, I’m going to arrange another Spice Girls reunion tour.” Fourteen seconds later we were back in the car, hurtling back toward Milan, with the radio off. Open parenthesis: Let me say something about David. He was a big surprise to me, and a positive one. When he arrived in Italy, I expected to be dealing with a movie star homesick for Los Angeles, one of those players who thinks too much about gossip and fame and not enough about football. But I was wrong. He’s an impeccable professional, a workaholic, and an almost excessively well-mannered gentleman, with all the class of a very honest person. And then there’s the fact that he likes Emilian delicacies, which is obviously what matters most. Close parenthesis.

We never had time to go back, but one day I’ll return to Parma with my Chelsea players.




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  • Light tastings
  • Gourmet lunches – fresh fine produce and wines
  • Castle photo call


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Fresh vegatables arrive at the Cheese farm parma Golosa bologna