Square pasta parcels of ricotta and erbette chard, sauced with nothing but melted butter and a snowfall of Parmigiano Reggiano. Parma eats them year round and ritually on 23 June.

Tortelli d'erbetta are Parma's green-filled counterpart to the meat pastas of Bologna and Piacenza, documented across the province's farm kitchens for centuries. Erbette, a tender local chard, sets them apart from spinach imitations. On the eve of San Giovanni each 23 June the city holds tortellate, communal tortelli feasts under the stars, a custom osterias and courtyards still keep.

Where to eat Tortelli d'erbetta in Parma

5 editor picks for Tortelli d'erbetta in Parma, ranked by editorial score. All Parma signature dishes · Tortelli d'erbetta across every city.

Make it at home

Serves Serves 41 hr 40 minIntermediate

Ingredients

  • 300g 00 flour and 3 eggs for the sfoglia
  • 400g erbette or young chard leaves
  • 300g fresh ricotta, drained
  • 100g grated Parmigiano Reggiano, plus more to serve
  • 1 egg yolk
  • Nutmeg and salt
  • 120g unsalted butter

Method

  1. Wilt the erbette in a covered pan with only their washing water, squeeze bone dry and chop finely.
  2. Mix the greens with ricotta, Parmigiano, yolk, nutmeg and salt into a firm filling.
  3. Roll the pasta thin, pipe walnut-sized mounds in rows, fold and cut into rectangles, sealing the edges with your fingers.
  4. Boil in well-salted water for 3 to 4 minutes until the pasta is tender at the seam.
  5. Melt the butter until it just smells nutty, coat the tortelli gently and serve buried in grated Parmigiano.

Editor tip. Drain the ricotta in a sieve for an hour first; a wet filling bursts the seams in the pot.

Common allergens: Gluten, Egg, Milk.