First courses

Tortelli filled with Robiola and Abate Fetel pears topped white Pineta truffle butter

  • Cook time

    15 min

  • Prep time

    45 min

  • Yields

    2 servings

  • 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.

The advice of the chef