Fresh pasta filled with "Preboggion", a mixture of wild herbs and marjoram scented.

FOR 4 PEOPLE

Ingredients

FOR THE PASTA

300 grams of flour

3 eggs

salt to taste

FOR THE FILLING 

400 grams of wild herbs (Preboggion)

180 grams of ricotta

75 grams of parmesan cheese

2 eggs

salt and pepper to taste

FOR THE SAUCE

4 tablespoons of Taggiasca extra virgin olive oil

4 tablespoons of grated parmesan

3 sprigs of fresh marjoram

Directions

Clean the wild herbs and cook them in lightly salted water for about 10 minutes.

Drain them, squeeze them very well, chop them, then put them in a bowl.

Add the eggs, the ricotta, the grated parmesan, salt and pepper and mix everything.

Make a dough with egg, flour and a little salt.

Roll out the dough into thin sheets.

Cut small discs of about 6 cm in diameter, place on them the filling, seal them by placing on top of each one another disc of pasta, pressing the edges well with your fingers.

Cook the tortelli for a few minutes in salted water, drain them “al dente”, season them with warm oil and marjoram leaves.