Serves 4 




200g ricotta

30g shallots

10g Grana Padano

10g finely chopped garden herbs (marjoram, basil, thyme, watercress, parsley)

Some olive oil

Lemon peel


Pasta dough

100g flour 00

70g whole egg

Pinch of salt

Some vinegar



50g wheat flour

3g Grappa

1 egg yolk

Some warm water



In a pan, heat olive oil and fry the chopped shallots. Add the ricotta and cook until the entire contents are dry. Allow to cool, then add the Parmesan cheese and the finely chopped garden herbs. Season according to taste with lemon zest, salt, pepper and nutmeg.


Pasta dough

Mix all ingredients together, knead and roll out thinly using a pasta machine. Cut and fill them with garden herb ricotta. Cook for approx. 3 minutes in salted water.



Knead everything together with your hands and let the dough rest in a cool place for about 30 minutes. Then roll out thinly, shape and bake at 190C. Dough should bubble.


To serve

Toss the cooked tortelli in olive oil and Parmesan cheese, then serve on the herb emulsion and garnish with watercress. Place the crispy dough to finish. 


Find out more about Luis Haller's culinary background here.