00:00Pasta Grannies
00:02Buongiorno, mi chiamo Claudia, sono di Parma
00:05e oggi preparerò il piatto principale della nostra tradizione
00:10che sono i tortelli d'erbetta
00:12This is Claudia Gazza from Parma in northern Italy
00:16a city which is famous for its tortelli d'erbetta pasta
00:21These are a type of Swiss chard and ricotta filled ravioli
00:25and they are one of Claudia's specialities
00:29First, she makes the pasta
00:31using 500 grams of soft wheat flour and 5 eggs
00:36The dough has to be kneaded until it is smooth and springy
00:40and then left to relax
00:42La stoglia è pronta ed è perfetta
00:46se dentro hai buchini
00:50She covers it with plastic to stop it from drying out
00:53Un sacchetto di plastica
00:55La facciamo riposare
00:57Intanto prepariamo le verdure per fare il ripieno
01:01To make the filling, Claudia boils Swiss chard leaves
01:04and once cool she squeezes out as much water as she can
01:15She then uses a sharp mezzaluna to chop up the chard
01:19She likes the filling to have texture
01:22If you use a food processor you'll end up with a puree which you don't want
01:28Claudia uses a special cow's milk ricotta with added cream
01:32But she doesn't add an egg as this makes the filling too dense for her liking
01:41How much chard to add is judged with an experienced eye
01:48Claudia is keen on sharp knives
01:50Especially for cutting hard cheese
01:52She recommends using freshly grated Parmigiano Reggiano that's about 24 months old
02:00The only other ingredients are a little bit of salt and some grated nutmeg
02:05She then stirs everything in to make a firm mixture
02:12Claudia can use a rolling pin to roll out the dough
02:16But she prefers the ease of an electric pasta maker
02:22The tortelli are assembled by spooning walnut sized pieces of ricotta along the pasta strips
02:30This is folded over and patted down before being cut into squares
02:45Large quantities of butter are needed to serve the pasta
02:47And this is best melted in a double saucepan while the tortelli simmer for a few minutes
03:00Claudia says it's really important that the tortelli should drown in butter and dry on grated Parmigiano cheese
03:19Claudia says it's really important that the tortelli should drown in butter and dry on grated Parmigiano cheese
03:21So serve immediately
03:23The way that tortelli are served is served
03:27Tortelli d'erbetto and parmigiano cheese
03:30Flags with the butter and fried Parmigiano cheese
03:34First cake with the Parmigiano cheese
03:37This is really important
03:37Technically, the Brasset of the AJ
03:41Click on the subscribe button for regular helpings of Pastor Granny's
03:44Grazie a tutti.
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