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    Grana PadanoPasta

    Grana Padano and pear tortelli

    Medium
    4 per.
    T230 min
    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

    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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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