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Our recipes: tortelloni

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Tortelloni School

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Ingredients for a 3 egg dough

  • 400 grams of cow soda ricotta
  • 80 grams of young Parmigiano Reggiano (24 months)
  • 1 egg
  • salt
  • 1 clove of garlic
  • grated nutmeg
  • 1 heaped spoonful of chopped parsley

Preparation

1) Prepare the filling by mixing all the ingredients in a bowl.

2) Knead the dough and roll it, not too thin.

3) Cut the dough into 6×6 cm squares and place a nut of filling in the center of each square.

4) Close the tortelloni one at a time (SEE VIDEO)

NB: You can keep your Tortelloni fresh for a few hours in the fridge, if you want them to last up to 3 days, use Bleaching

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