Swiss Chard & Ricotta Tortelli

Swiss Chard & Ricotta Tortelli

AuthorJulie

Fresh pasta dough
300 g all-purpose flour
3 large eggs
Filling
250 g fresh ricotta
300 g Swiss chard
150 g Parmigiano Reggiano, grated
100 g butter
salt, to taste
freshly grated nutmeg, to taste

1

Place 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.

2

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

3

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

4

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

5

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

6

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

7

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

8

Sprinkle with the rest of the Parmigiano and serve.

Category,

Ingredients

Fresh pasta dough
 300 g all-purpose flour
 3 large eggs
Filling
 250 g fresh ricotta
 300 g Swiss chard
 150 g Parmigiano Reggiano, grated
 100 g butter
 salt, to taste
 freshly grated nutmeg, to taste

Directions

1

Place 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.

2

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

3

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

4

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

5

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

6

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

7

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

8

Sprinkle with the rest of the Parmigiano and serve.

Swiss Chard & Ricotta Tortelli
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