Name: Tortelloni Filled with Swiss Chard (Tortelloni di Biete)
Total time: 1 h 45 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: Pasta dough, made with 2 eggs and 1 ½ cups flour; ⅛ tsp. nutmeg; 2 pounds Swiss chard or fresh spinach or 20 oz. frozen spinach, thawed; 1 cup whole milk ricotta; ¼ cup yellow onion, finely chopped; 1 egg yolk; Salt; 4 tablespoons butter; ½ cup plus ⅓ cup Parmigiano-Reggiano, freshly grated; 2 ounces prosciutto, finely diced

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr 45

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

It is with these tortelloni that my life-long love of pasta began, as my mother describes in her foreword to this book. The sauce I prefer for them is the Simple Butter and Tomato Sauce but they are also wonderful with just butter and parmesan cheese which is the preparation commonly used in Emilia-Romagna.