First courses
Tortelli filled with Robiola and Abate Fetel pears topped white Pineta truffle butter
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Cook time
15 min
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Prep time
45 min
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Yields
2 servings
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Difficulty
High
Ingredients
Dough:
200 g flour
2 fresh eggs
Filling:
300 g Opera® Abate Fetel pears
150 g Robiola cheese
150 g Parmesan cheese
50 g white Pineta truffle
50 g fresh butter
Salt and pepper
- Preparation
- Nutritional values
Preparation
- Make the pasta dough by mixing flour and eggs with a pinch of salt and kneading well, then refrigerate for half an hour. Remove and roll out the dough into a thin sheet, then cut into small 1 mm x 4 cm size squares. Peel and grate the Abate pears and season with salt and pepper, then place them on a baking sheet and bake in the oven for about 10 minutes. Set aside to cool.
- Once cooled mix with Robiola cheese, Parmesan and 5g of truffle, then taking 1 teaspoon of filling at a time, place on cut out dough and fold into a triangular shape. Boil in salted water for about 3-4 minutes. Drain and drizzle with melted butter and truffle shavings.