Tortelli with Spontaneous Herbs

Recommended wines

Col Livius *Friulano

• Valmasìa

• Lalinda


(for 8 servings)
For the dough: 150 g bran flour · 4 egg-yolks · Water, as needed · Salt ·
For the filling: 100 g onion · 180 g sclopit (Silene vulgaris) · 180 g dandelion (Taraxacum officinale) ·
100 g ruscus sprouts (Ruscus aculeatus) · 230 g boiled potatoes · 200 g fresh ricotta cheese ·
30 g pecorino cheese (hard cheese made from ewe's milk) · 30 g extra virgin olive oil · 1 egg-yolk ·
For the sauce: Butter, water and pecorino cheese


To prepare the dough
Heap the sifted flower in a well. Beat the eggs in a bowl together with a pinch of salt and a tablespoon of oil, then add the mixture to the flour. Knead everything together and add water only if necessary. Let the mixture rest for about ½ hour then strecht it with a roller pin. Cut the dough in squares about cm 8 big.
To prepare the filling
Finely chop the onion, and sauté it in the oil, then add the ruscus which has been cleaned, dried and prepared in small pieces. Continue to cook, then add the sclopit and the dandelion. Finish cooking everything and strain the mixture. Add the ricotta cheese, the mashed boiled potatoes, the egg yolk and the pecorino cheese. Blend all the ingredients together. Put 25 gr. Of the mixture inside the square of dough, fold it over so as to form a triangle, and then seal the tortello by entwining the two side strips. Cook the tortello in boiling water and salt for three minutes, drain and serve in a plate with the sauce.
To prepare the sauce
Melt the butter in a pan, add two tablespoons of water and the grated pecorino cheese than pour it over the tortelli.