Logo GP-RGB
Home  <  Serving suggestions  <  Italian classics  <  Grana Padano and pear tortelli
like_thumbLike
heart_likeLiked by 9

Share

  • fb
  • print
  • twitter
    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.

      Related recipes

      Progetto senza titolo 5next
      Group 393

      Medium

      Group 382

      4 people

      T4

      120 min

      Guinea fowl tortelli, Grana Padano, mushrooms and crispy speck
      tortelli_zucca pnext
      Group 393

      Medium

      Group 382

      4 people

      T4

      75 min

      Pumpkin tortelli
      Progetto senza titolo 20next
      Group 393

      Medium

      Group 382

      4 people

      T4

      120 min

      Chestnuts tortelli with celeriac and Grana Padano
      Cappelletti with DOC Prosecco and Grana Padano Sabayon pnext
      Group 393

      Medium

      Group 382

      4 people

      T4

      60 min

      Cappelletti with DOC Prosecco and Grana Padano Sabayon
      DISCOVER ALL THE RECIPES