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Swiss chard and ricotta tortelli

  • 45 minutes
  • Medium
  • First Courses
A fantastic dish of fresh egg pasta dough with a flavorful filling, tossed in butter and Parmigiano Reggiano.

Ingredients: Per 4 servings

  • 10 oz swiss chards
  • ½ lb ricotta cheese
  • 1 cup grated Parmigiano Reggiano cheese
  • nutmeg
  • salt
  • 2 ½ cups all-purpose flour
  • 3 eggs
  • ¼ cup butter
  • 4 tablespoons grated Parmigiano Reggiano cheese

Preparation:

Cut off the white ends of the stalks of chard and rinse the leaves well.
Bring a pot of water to a boil, then add the chard and blanch for 2 or 3 minutes: drain the vegetables and let cool. Squeeze to remove excess water.

Finely chop the chard finely using a knife.

Pass the ricotta thought a vegetable mill and place in a bowl: add the grated Parmigiano Reggiano and chopped Swiss chard.

Adjust the salt and nutmeg.
Stir the mixture well and set aside.
To make the pasta, pour the flour onto a work surface and shape into a well. Add the eggs to the center and knead into a smooth dough.

Let stand for 20 minutes, covered with a cloth or plastic film.
Roll the dough into a thin sheet with a rolling pin or pasta machine.
Roll out the dough on a flat work surface and - with the tip of a knife - cut it into 2 to 3 inch squares. 

Add a walnut-size amount of ricotta and chard filling at the center of each square of pasta: close them by joining the edges of the rectangle and sealing them with the tongs of a fork.

Cook the pasta in large pot of boiling salted water, and after 5 minutes, drain.
Serve the tortelli with melted butter and plenty of grated Parmesan.

Food History

Ravioli, tortellini, cappelletti, cappellacci, anolini, tortelloni, casoncelli, tortellini, ravioli ...
Filled with meat, cheese, pumpkin, ricotta and spinach or herbs ...

In Italy, the tradition of stuffed egg pasta extends throughout the entire peninsula, creating unique and unforgettable flavors.

This recipe is typical of Parma and received the most votes on “Le Ricette d’Italia” website, created in collaboration with Academia Barilla and La Cucina Italiana.

In addition, the famous Italian Renaissance chef Bartolomeo Scappi mentions this dish in his authoritative work “Opera dell’arte del cucinare”: he describes an herb “tortelletto” with chard, fresh butter, grated Parmesan, cheese and a sheet of dough.

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