Ingredients for 4 :
For the filling:
300 g. ricotta cheese
500 g. fresh ripe strawberries
Potato starch as thickener
For the sauce:
20 g. chopped onion
½ glass of white wine (dry)
2+1 spoons of Traditional Balsamic Vinegar of Modena Leonardi (affinato)
1 spoon of extra virgin olive oil
Salt and pepper - Parmesan flakes
For the pasta dough:
400 g. flour type 00
Mix the strawberries in a mixer after washing them and add the ricotta cheese to obtain a cream. Add a little bit of potato starch for thickening. Leave on rest in the refrigerator.
We prepare the pasta dough with 4 eggs, the flour and a pinch of salt, then the dough is spread with a rolling pin or the machine and we cut it in squares about 9x10cm. We put the filling in the middle and we close forming the Tortelloni shape, making sure that the edges are well stuck.
In a pan we put the Olive oil with the onion and we fry for a few minutes, adding the white wine and a pinch od salt. At the end we add the Aceto Balsamico Tradizionale di Modena D.O.P. Leonardi (Affinato) and we turn the fire off.
In the meantime, the Tortelloni have been cooked in abundant salted water and right after draining them, they are delicately poured in the pan with the sauce. We add the Parmesan flakes and at the very end a few drops of Aceto Balsamico Tradizionale di Modena D.O.P. Leonardi (Affinato).
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Recipe from Guido Carletti, www.lapentoladeisapori.it
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