Ingredients: Per 6 servings
- 1 lb all-purpose flour
- 4 eggs
- ⅝ lb ricotta cheese
- 3 ½ oz grated Parmigiano Reggiano cheese
- 7 oz swiss chards, boiled
- 1 oz butter
- 1 oz breadcrumbs
- 1 pinch nutmeg
- 5 oz butter
- 4 oz grated Parmigiano Reggiano cheese
Put the Swiss chard in a saucepan with the butter and stir-fry for about 5 minutes. Remove from the heat and add pepper, nutmeg and ricotta, mixing everything well.
Finally add the Parmesan cheese, breadcrumbs, the egg and salt. Using the flour and eggs make the usual egg pasta dough and roll it out in a rather thin sheet; then cut the sheet into lengthwise and widthwise strips to obtain squares about 2 inches in side.
In the centre of each square, put a knob of filling, suitable in size, then fold the sheet sealing the edges. Cook them in abundant salted water, drain them and dress them with melted butter and grated Parmesan cheese.