Tortelli pecorino and fava beans with lemon and chicory

Tortelli pecorino and fava beans with lemon and chicory

Preparation time:

Above 60 Minuti

Nutritional information:

448kcal / per serving


First course


Geographic Area:


Enviromental Impact:

Low (0.4kg CO2 eq) i

Recipe in partnership with

On May 1 in Lazio it is traditional to eat pecorino cheese with fava beans, a gastronomic ritual that is passed down from generation to generation. From this original combination come tortelli that encapsulate the symbols of Roman springtime.

Ingredients for 4 portions

  • 00 flour 200 g
  • Whole eggs 2
  • Fresh broad beans 400 g
  • Chicory 800 g
  • Olive oil 30 g
  • Lemons (peel) 1
  • Garlic cloves 20 g
  • Fresh chili pepper 20 g
  • Hazelnuts 12 g
  • Black pepper q.b.
  • Pecorino Romano D.O.P. Cheese. 50 g



For the filling:

Blanch fava beans in lightly salted water.


Puree them, keeping four tablespoons aside to garnish the dish.


Add 40 g of grated pecorino cheese and the zest of a whole lemon to the puree.


Put the filling in a piping bag.


For the dough:

Mix the flour with the beaten eggs.


Knead the dough well and then let it rest in the refrigerator for 30 minutes.


Roll out the dough into thin sheets, arrange the filling on one sheet and cover with a second sheet of dough.


Close the tortelli, taking care not to leave any air inside.


Cut the tortelli and arrange them on a tray ready for baking.


For chicory:

Heat 25 g of extra virgin olive oil, add the garlic cloves and fresh chili pepper.


Blanch chicory in lightly salted water, let it cool and dry.


Pour the flavored extra virgin olive oil over the chicory and set aside at room temperature.


For presentation:

Cook the tortelli in plenty of boiling salted water.


Season them with the remaining extra virgin olive oil.


Arrange the seasoned chicory on a plate and lay the tortelli on top.


Garnish with blanched fava beans, remaining grated pecorino cheese, and hazelnuts.


If there is leftover filling, you can use it as a final garnish.

Enviromental Impact



Per serving:

0.4kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.