Swiss Chard & Ricotta Tortelli
Swiss Chard & Ricotta Tortelli

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.
Wash and clean the Swiss chard; cook in salted boiling water. Drain, squeeze and finely mince.
Mix the Swiss chard with ricotta, salt, pepper, nutmeg, and 3/4 of the Parmigiano Reggiano cheese.
Roll out the pasta dough with a pasta machine in order to obtain a sheet.
Place some filling on one half of the sheet; fold the other half on top.
Seal properly with your hands and, using a pasta cutter, cut the tortelli.
Cook in salted boiling water, drain them and sauté them in melted butter.
Sprinkle with the rest of the Parmigiano and serve.
Ingredients
Directions
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.
Wash and clean the Swiss chard; cook in salted boiling water. Drain, squeeze and finely mince.
Mix the Swiss chard with ricotta, salt, pepper, nutmeg, and 3/4 of the Parmigiano Reggiano cheese.
Roll out the pasta dough with a pasta machine in order to obtain a sheet.
Place some filling on one half of the sheet; fold the other half on top.
Seal properly with your hands and, using a pasta cutter, cut the tortelli.
Cook in salted boiling water, drain them and sauté them in melted butter.
Sprinkle with the rest of the Parmigiano and serve.