Buongiorno Italians
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Cucina Italiana

Stuffed Green Tortelli with Black Cabbage, Treviso Pork & Sheep Ricotta


  • 200 g flour: type 0
  • 100 gr durum wheat semolina
  • 100 gr black cabbage leaves (about 160 of fresh leaves)
  • 1 egg
  • 1 yolk



  • 300 gr sheep ricotta
  • 150 gr porchetta from Treviso
  • Parmesan
  • Chives
  • Salt and pepper


Preparing the pasta dough:

-Wash the black cabbage leaves, removing the largest and toughest stems.

-Cook them in water for about 3 minutes.

-Blend the cabbage leaves creating a puree

-In the pastry board, make a fountain with flour, add egg, yolk & pureed black cabbage.

-Start kneading first with a fork and finish with your hands, until you get a homogeneous mixture.

-Cover with cling film and leave to rest for at least 30 minutes.

Preparing the filling:

-Cut the porchetta into small pieces

-Blend it in a blender.

-Add ricotta, chives, Parmesan & mix everything together.

-Season with salt and pepper.


-Roll out the dough with a rolling pin or pasta machine.

-Cut the pasta into 6×6 cm squares.

-On each square put a knob of filling.

-Fold the square along the diagonal to obtain a triangle, adhere the edges well to seal the filling & close the ends.

-To view the preparation & above all the closure of the tortellini go to YouTube: Buongiorno Italians.



  • As soon as the cabbage leaves are cooked, pass them directly into the bowl with ice.

(important for adjusting the color)

  • Leave the tortellini ready on a floured cloth for about 1 hour before cooking them in boiling salted water
  • Season with simple melted butter, Parmesan cheese & chopped walnuts!

Instagram: https://www.instagram.com/sanja_zlokapa/

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Neda 22 Aprile 2021 at 21:14

Bravissima Sanja! Complimenti!

Sanja Zlokapa 24 Aprile 2021 at 13:13

Hvala puno, grazie mille 🤗


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