CHLOROPHYLL TORTELLONI WITH ARTICHOKES, GOAT CHEESE AND SAFFRON SAUCE

Serves 4

To prepare the chlorophyll dough, mix the flour, chlorophyll, eggs and water by hand or using a food mixer. Knead until smooth. Leave to rest into a sealed bag in the refrigerator for at least a couple of hours. To prepare the filling, mix the artichoke Gransalsa sauce, the fresh goat cheese, the grated Parmigiano Reggiano cheese, the finely chopped chives, some salt and pepper, and a little Fiokki potato flakes to remove any excess moisture. Roll out the dough and form 10x10cm squares, fill the centre with the artichoke mixture, and close the tortelloni. Finely slice the Giudia-style artichokes, dry them and fry them in hot oil until crispy. Cook the tortelloni in plenty of boiling salted water. In the meantime, in a pan warm up the five cheese sauce and dissolve in it the saffron powder. Serve the tortelloni with the saffron sauce, the Giudia-style artichoke chips and a drizzle of extra-virgin olive oil.