Tortelloni Filled with Swiss Chard

Tortelloni di Biete

Preparation info
  • Serves


    • Difficulty


    • 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.