Parmesan-style chard tortelli

Type of recipe: First courses

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Preparation method:

For the filling: boil the chard or spinach leaves, squeeze and chop finely. Mix the Ricotta cheeses with the chard or spinach, 150g grated, 30-month matured Parmesan cheese and season with 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 a smooth dough. Prepare the pasta by rolling it out as thinly as possible into 10cm-wide strips. Put little mounds of filling, about the size of a walnut, at regular intervals along the sheet of pasta about 4-5cm apart. Fold the pasta over lengthwise to cover the filling. Press down around each small mound of filling to seal. Shape the rectangular parcels by cutting them out with a pasta wheel.

Cook for about 3 minutes in boiling, salted water. Drain well and dress with the melted butter and grated Parmesan cheese.

Preparation method:

For the filling: boil the chard or spinach leaves, squeeze and chop finely. Mix the Ricotta cheeses with the chard or spinach, 150g grated, 30-month matured Parmesan cheese and season with 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 a smooth dough. Prepare the pasta by rolling it out as thinly as possible into 10cm-wide strips. Put little mounds of filling, about the size of a walnut, at regular intervals along the sheet of pasta about 4-5cm apart. Fold the pasta over lengthwise to cover the filling. Press down around each small mound of filling to seal. Shape the rectangular parcels by cutting them out with a pasta wheel.

Cook for about 3 minutes in boiling, salted water. Drain well and dress with the melted butter and grated Parmesan cheese.