These tender pockets filled with ricotta and chard are referred to as tortelli or ravioli (depending on what part of Italy you’re in); either way, they're delicious. The European way is to measure ingredients by weight; far more accurate than measuring cups, it streamlines the process, and can make a difference when making fresh pasta. Recipe adapted from the Academia Barilla.
Ingredients
Fresh pasta, ready to roll (see link)
300 g Swiss chard
250 g fresh ricotta
150 g Parmigiano-Reggiano, grated
salt, to taste
freshly grated nutmeg, to taste
butter, for serving
Wash the Swiss chard, discarding any large, tough stems. Blanch in a pot of boiling salted water; drain, squeezing out any excess liquid, and finely chop. Transfer to a bowl and stir in the ricotta and three quarters of the Parmigiano-Reggiano. Season with salt and nutmeg.
With a rolling pin, roll chunks of pasta until thin, then feed through the pasta maker to make even thinner sheets. Place the filling in spoonfuls on one half of the sheet, then fold to cover. Seal with your hands where the dough meets, pressing out any air pockets. (Or, use a ravioli tray, as pictured above.) Cut into squares with a knife or pasta cutter.
Cook in boiling, salted water for 3–4 minutes until tender; drain and sauté in melted butter. Sprinkle with remaining Parmigiano-Reggiano and serve.
Serves 6.
Originally published in ParentsCanada magazine, November 2014.
