Chard tortelli

Type of recipe: First courses

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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.

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.