Trattoria Corrieri
Ingredients and quantities

Quantities for 6 people:

For the filling

  • 400g mixed Ricotta cheese (sheep’s milk and cow’s milk)
  • 300g chard leaves
  • 100g grated Parmesan cheese
  • 1 egg
  • salt

For the pasta

  • 300g flour
  • 3 whole eggs

To serve

  • 100g melted butter
  • 80g grated Parmesan cheese
Accompanying wines:
Colli di Parma DOC Lambrusco

Chard tortelli

Fresh homemade pasta

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the filling: boil the chard leaves, squeeze and chop finely. Mix the Ricotta with the chard leaves, egg, 100g grated Parmesan cheese and salt.

For the pasta: put the flour on a pastry board and make a well in the centre of the mound. Break the eggs into the well and knead to form the pasta. Roll the pasta out as thinly as possible into 10cm-wide sheets. Place the filling in little mounds, about the size of a walnut, in a row along the sheet of pasta about 4-5 cm apart. Fold the sheet of pasta over lengthwise to cover the filling. Press down around the mounds of filling to shape the tortelli and cut out into rectangles using a pasta wheel.  

Cook the tortelli in plenty of boiling, salted water, drain well and serve, layered with melted butter and lashings of grated Parmesan cheese.

Print the recipePrint the recipe