For the pasta
- 4 cups flour, plus extra
- 5 eggs, beaten
For the filling
- 11/2 cups fresh ricotta
- 1/4 cup mascarpone
- 2 cups grated Parmigiano
- Reggiano (or substitute domestic parmesan)
- 3 ounces Swiss chard, boiled, drained and chopped
- 2 eggs
- salt
- freshly ground nutmeg
- 2 teaspoons sugar
For the filling
- 4 tablespoons butter
- 4 tablespoons grated Parmigiano-Reggiano (or substitute
Prepare the pasta dough: Mound the flour on a work surface and make a well in the center. Pour in the eggs, and using a fork, slowly work the flour into the eggs. Knead by hand for 10 minutes, adding enough water to make a homogenous dough. Form it into a ball, wrap in plastic, and set aside to rest.
Prepare the filling: In a bowl, combine the ricotta, mascarpone and Parmigiano. Stir in the Swiss chard, add the eggs, and season with salt, a pinch of nutmeg and the sugar. Mix well, and set aside.
Divide the dough into 3 pieces. Roll out each piece through the settings of a pasta machine, starting with the widest setting until you reach the thinnest. Place the sheets on a lightly floured work surface, and cover with a clean cloth until ready to use.
Transfer the filling to a pastry bag. Uncover one sheet of dough, and pipe dollops along it, 2 inches apart and 1 inch from the edge. Fold the dough over the other half to cover the filling, pressing to close. Using your hands, press down between the mounds of filling to remove any excess air. Using a ravioli cutter or a paring knife, cut between the mounds of filling and trim to make the tortelli. Repeat with the remaining dough and filling.
Bring a pot of water to a boil. Add salt and the tortelli, and cook until they rise to the surface, about 5 minutes. (You may have to do this in batches.) Meanwhile, in a skillet over medium heat, melt the butter. Drain the tortelli using a slotted spoon, add to the skillet and toss. To serve, sprinkle generously with Parmigiano. Serves 6
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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