• 1 hour
  • Low

Tortelli with cocoa and gorgonzola

Ingredients for 4 servings
For the dough
300 g of Type 00 wheat flour
20 g of unsweetened cocoa powder
4 g of salt
3 large eggs
For the stuffing
200 g of fresh ricotta
180 g of gorgonzola
100 g of Parmigiano Reggiano
Salt q.s.
Black pepper q.s.
For the dressing
50 g of butter
12/15 fresh sage leaves
Black pepper q.s.
Sift the flour with the cocoa and create a fountain with a hole in the center. Break the eggs and insert them into the cavity of the fountain with the salt, then start mixing with the tines of a fork. Once the eggs have been absorbed, start working by hand for about 10 minutes, until you get a smooth and elastic mixture. If the dough is too dry, add a spoonful of water. Wrap the dough in cling film and let it rest for at least 20 minutes before rolling it out.
Meanwhile, prepare the filling: drain the fresh ricotta and mix it with the parmesan and gorgonzola until the mixture is smooth, then add salt and pepper if necessary.
After the rest time of the dough, roll it out on a floured surface with a rolling pin, remembering to turn it often by 45° so as to make the thickness uniform. The pastry sheet must be thin but not too thin as it must contain the filling.
At this point, cut the dough to create squares of 5 cm, place a nut of filling in the center, join the two opposite tips and seal the edges, then close the tortelli around your finger, sealing the other two tips well.
As you prepare the tortelli, place them on a floured tray and let them rest in a cool place if you do not use them immediately.
Cook the tortelli in water for about 3/4 minutes and, in the meantime, melt the butter with the sage in a saucepan, then season the tortelli and serve with a sprinkling of black pepper.

In cooperation with Il dolce di Alice

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