Ingredients for 6 people:
For the stuffing:

• 400 gr. of Roman ricotta
• 300 gr. of beet leaves
• 100 gr. of grated Parmigiano-Reggiano cheese
• 1 egg
• salt
• a little nutmeg

For the sheet of pasta:

• 300gr of flour
• 3 whole eggs

For the seasoning:

• 100gr. Melted butter
• 80gr. of grated Parmigiano-Reggiano

Preparation

1. Boil the beet leaves, squeeze out the water and cut them up finely.
2. Work in the ricotta with the beet, the egg, 100gr.of grated Parmesan-Reggiano cheese, salt and a pinch of grated nutmeg.Work in the ricotta with the beet, the egg, 100gr. of grated Parmesan-Reggiano cheese, salt and a pinch of grated nutmeg.
3. Prepare the sheet of pasta by mixing the flour with the eggs.
4. Roll out the pasta sheet as thinly as possible in strips of about 10cm wide.
5. Mould the stuffing into small balls, about the size of a nut, place in a line along the strip of pasta at a distance of 4-5cm from one another; fold over the strip length-wise in order to cover the stuffing; squeeze with your fingers around the mound of stuffing. Form rectangular tortelli by cutting with an appropriate pastry wheel.
6. Cook the tortelli in salted water, drain them well and season with strips of melted butter and grated Parmigiano-Reggiano cheese.