Grana Padano and pear tortelli
| Difficulty
Medium
|
Preparation  30 min
|
Servings for
4 per.
|
Ched Danilo Angè
Ingredients
300 g of fresh egg pasta
100 g of pears
200 g of ricotta
120 g of Grana Padano DOP over 16 months
1 orange
40 g of butter
1 sprig of rosemary
salt and pepper
Preparation
Peel the pears, remove the core, cut into small cubes and cook for 5 minutes in a pan with a little butter.
Work the ricotta until it becomes creamy, add the pears, half the grated Grana Padano and season with salt and pepper.
Roll out the dough to a thickness of 2 mm, place the mounds of filling, cover with another layer of dough, cut into discs and form the tortelli.
Cook the tortelli in salted water, drain and season in a pan with the remaining butter and rosemary.
Place on serving plates and complete with sliced Grana Padano and grated orange zest.
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