4 fresh eggs
4 hg of flour 00
4 hg of goat ricotta
150 g of goat cheese robiola
q.b. Coctura of Lemons
butter, parmesan cheese and a pinch of salt
To create the egg pasta dough, let yourself be carried away by your grandmother’s memories and recipe.
Prepare the filling using ricotta and 3 spoonfuls of Coctura di Limoni and robiola. Taste the filling to balance the salting.
Complete the preparation of the tortelli as tradition dictates and cook them for a few minutes in lightly salted water. Prepare a butter emulsion with Lemon Coctura to taste with which to garnish the tortelli once ready.
Serve and complete with Parmesan cheese and freshly ground fresh pepper.