q.s. Salt
q.s. Fresh Basil
q.s. Nutmeg
q.s. Fresh Parsley
50 g. Bread crumbs
100 g. Parmigiano Reggiano Cheese
500 g. Ricotta Cheese
Serve 6
In a bowl combine the artichoke sauce with the ricotta, the grated parmggiano reggiano cheese, the breadcrumbs; add a pinch of nutmeg, chopped parsley and season with salt. Mix carefully all the ingredients. In the meantime, spread the egg pasta on the pastry board, until it is thin, cut it into squares and place a little of the artichoke filling on top. Shape the tortelli and cook them in boiling salted water until al dente, drain them and toss them in a pan together with the Crudaiola sauce. Complete with a sprinkle of chopped basil and a drizzle of extra virgin olive oil.
Use gluten free flour to make the pasta dough and use gluten free bread crumbs.
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