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Swiss Chard Tortelli

di Academia Barilla

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Swiss Chard Tortelli
1 hours


First course

Ingredients for 4 people

For pasta:
2 ½ cups flour
3 eggs
For filling:
1 bunch Swiss chard leaves
14 ounces ricotta
½ cup Parmigiano Reggiano grated
1 egg
Nutmeg to taste
For sauce:
2/3 cup Parmigiano Reggiano grated
Salt to taste
4 tablespoons butter

Preparation 1 hours preparation + 5 minutes cooking
1. Boil Swiss chard leaves in a pot of water for 2 or 3 minutes

2. Drain, squeeze out excess water and chop with a knife

3. Pass the ricotta through a food mill and put it in a bowl

4. Add Parmigiano, egg, chopped Swiss chard leaves and season with salt and nutmeg

5. Make a well in the flour, add eggs and water and knead until smooth

6. Cover with a cotton towel or plastic wrap and set aside to rest for 20 minutes

7. Roll out dough with a rolling pin or pasta machine to a thickness of less than 1/8 inch

8. Cut into 3-inch squares

9. Place 1 teaspoon of filling in the middle of each square and close in the shape of a rectangle, pressing down on the edges with a fork to seal

10. Boil in plenty of salted water for 5 minutes, drain and serve with melted butter and Parmigiano