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Local cuisine of Polesine

Tortelli with vegetable ragout

Difficulty: medium

Preparation time: 40 min

Ingredients: 500 gr. flour, 6 eggs, 300 gr. ricotta, 200 gr. wild greens (poppy leaves, rocket, radicchio), 100 gr. celery, 200 gr. carrots, 50 gr. pecorino dolce cheese, 200 gr. leeks, 100 gr. onions, 100 gr. extra virgin olive oil, 200 gr. cherry tomatoes, 200 gr. courgettes, 100 gr. long aubergines, 100 gr. grana padano cheese

Method: These tortelli are made by preparing a filling of ricotta, fresh, tender greens sautéed in butter and finely chopped, some parmesan cheese, salt and pepper. Fill the tortelli. Make a vegetable ragout with finely diced vegetables cooked together with extra virgin olive oil. Season with salt and pepper. Once the tortelli are cooked, spoon sauce onto plates, place tortelli on top and garnish with shavings of pecorino dolce and grana cheeses. Drizzle with olive oil and serve.

Wine matching: Lison Pramaggiore Verduzzo. Produced in the area near Portogruaro, in the province of Venice, with verduzzo grapes. The colour is straw yellow full of golden nuances. The bouquet is typically fruity. In the mouth, it is dry, sapid and softly bodied. To be served at a temperature of 10-12°.

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