Preparation

Peel the pears, remove the core, cut into small cubes and cook for 5 minutes in a pan with a little butter.
Work the ricotta until it becomes creamy, add the pears, half the grated Grana Padano and season with salt and pepper.

Roll out the dough to a thickness of 2 mm, place the mounds of filling, cover with another layer of dough, cut into discs and form the tortelli.

Cook the tortelli in salted water, drain and season in a pan with the remaining butter and rosemary.
Place on serving plates and complete with sliced ​​Grana Padano and grated orange zest.