🇮🇹 Italian · Pasta
🥟 Tortelli di Erbette
Tortelli di Erbette
Large, square stuffed pasta parcels from Parma, filled simply with Swiss chard and ricotta, dressed in nothing more than melted butter and sage — letting the delicate filling speak for itself.
Tortelli di erbette is prized in Parma specifically for its restraint, the filling containing only greens, ricotta, and Parmigiano without meat, and the pasta dressed simply enough that the quality of each individual ingredient truly shows.
Ingredients
Equipment: Mixing bowl, Pasta machine, Pastry cutter
- 400 g (3 cups) 00 flour
- 4 eggs
- Pinch of salt
- 800 g (1.75 lb) Swiss chard, stemmed
- 350 g (1½ cups) ricotta, well drained
- 100 g (1¼ cups) grated Parmigiano-Reggiano, plus more for serving
- 1 egg, for the filling
- Pinch of nutmeg
- 100 g (scant ½ cup) unsalted butter
- Fresh sage leaves
- Salt and pepper, to taste
Method
- Make the pasta dough by combining flour, eggs, and salt, kneading until smooth. Wrap and rest for 30 minutes.
- Blanch the chard briefly, then squeeze out excess water very thoroughly and chop finely.
- Combine the chopped chard with the drained ricotta, Parmigiano, egg, and nutmeg into a smooth, well-seasoned filling.
- Roll the pasta dough into thin sheets using a pasta machine.
- Place small mounds of filling at regular intervals along one sheet, then cover with a second sheet, pressing out any air around each mound.
- Cut into squares using a pastry cutter, sealing the edges firmly.
- Bring a large pot of salted water to a boil and cook the tortelli for 3–4 minutes until they float.
- Meanwhile, melt the butter in a pan with fresh sage until fragrant and lightly browned.
- Drain the pasta and toss gently in the sage butter, serving immediately with extra Parmigiano.
Chef Tips
- Squeezing the chard as thoroughly as possible is essential — any excess water will make the filling too loose to hold shape.
- Seal the edges of each tortello firmly, pressing out trapped air, which can otherwise cause them to burst during cooking.
- This dish is deliberately simple in its dressing, letting the quality of the ricotta and chard filling shine through.
Common Mistakes to Avoid
- Not squeezing the greens enough, resulting in a loose, unstable filling.
- Overfilling the pasta, making it difficult to seal properly.
- Overdressing with heavy sauces, which goes against the traditionally restrained, simple preparation.
Nutrition (per serving)
Health Benefits
- A good source of protein and calcium, with fiber and vitamins from the chard.
Cultural Note
Tortelli di erbette is a proud specialty of Parma, celebrated specifically for its restraint and simplicity in a region otherwise known for rich, meat-heavy cooking.
Storage & Serving
Storage: Fresh, uncooked tortelli can be frozen for up to 1 month.
Reheating: Best cooked fresh; do not reheat already-cooked pasta.
Serve with: A light Lambrusco or white wine from Emilia