Swiss Chard & Ricotta Tortelli

Swiss Chard & Ricotta Tortelli


June 24, 2014

via Academia Barilla


Fresh pasta dough

300 g all-purpose flour

3 large eggs


250 g fresh ricotta

300 g Swiss chard

150 g Parmigiano Reggiano, grated

100 g butter

salt, to taste

freshly grated nutmeg, to taste


1Place the flour in a pile on your work surface. Make a well in the top and crack in the eggs. Stir gently with a fork, then continue to blend, using your hands, until the dough comes together. Wrap in plastic or cover with a towel and let rest for 30 minutes.

2Wash and clean the Swiss chard; cook in salted boiling water. Drain, squeeze and finely mince.

3Mix the Swiss chard with ricotta, salt, pepper, nutmeg, and 3/4 of the Parmigiano Reggiano cheese.

4Roll out the pasta dough with a pasta machine in order to obtain a sheet.

5Place some filling on one half of the sheet; fold the other half on top.

6Seal properly with your hands and, using a pasta cutter, cut the tortelli.

7Cook in salted boiling water, drain them and sauté them in melted butter.

8Sprinkle with the rest of the Parmigiano and serve.


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