Il Piccolo Principe
In this restaurant, peaceful and undisturbed, you can count on a wide choice of wines, local specialities and also a touch of creativity for the most demanding palates.

The recipe:
Cheese-filled tortelli
with oil, pepper
and Parmigiano-Reggiano

Ingredients (serves 6)
Filling: 400 g chopped herbs (green leaves of young beets or spinach beets), 200 g fresh ricotta (cottage cheese), 2 eggs, 300 g grated Parmigiano-Reggiano, 1/2 chopped shallot, 1 tsp. extravirgin olive oil, salt, pepper, chilli. Mix parboiled and wrung herbs into the other ingredients.

Preparation
Prepare a pasta-dough by mixing 12 egg-yolks, 1 kg flour and a teaspoon of oil. Let it rest for half an hour in the fridge and roll it out repeatedly for a stronger tightness before cutting into small squares and filling with the cheese&herbs paste. Let tortelli boil in salted water and dress with extravirgin olive oil, Parmigiano-Reggiano and freshly ground pepper.