That of the tortelli d’erbetta is perhaps one of the most famous and known recipes in Parma, and is linked to an ancient tradition that wants the night of San Giovanni, June 23, to organize tortellate, usually outdoors, to collect the dew that is said miraculous.
Tradition has it that the tortelli d’erbetta are, “foghè in-t-al butér and sughè col formaj” or drowned in butter, dried with cheese, in short, a real treat!
Let’s see how they prepare.

Ingredients for 6 people:

For the filling:
6 hg soft and fresh ricotta;
3 hg of raw herbs or spinach;
1 egg;
3 hg of Parmigiano Reggiano cheese;
Nutmeg, salt q.b.

For the dough:
1 kg of flour;
4 eggs;
Water for kneading q.b.

Boil the herbs, drain, pass them with a little ‘melted butter and chop them coarsely; once cold, mix them with pepper, nutmeg and ricotta well mixing the ingredients.
Finally add the Parmigiano Reggiano, egg and salt.
With the flour and the eggs make in the usual way a rather thin sheet and cut it into transverse and vertical strips so as to obtain squares of about 5 cm on the side.
Press along the edges of the dough and arrange the filling goes from the center of the squares. The ideal tortello is not a perfect rectangle but has the “tails” of dough, it is firm and compact so that it does not break at the time of boiling.
Cook in salted water for 16/17 minutes, drain and place in a container, melt the leftover butter in the tortelli and sprinkle with grated Parmigiano Reggiano and you’re done!