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Tortelloni with Chard and Parmesan Cream

17/11/2023

Tortelloni are a type of stuffed pasta typical of the cuisine of Emilia, very similar to tortellini but larger in size. Here I propose a recipe to prepare tortelloni stuffed with chard, with a delicious Parmesan cream to dress them.

Ingredients

For the tortelloni:

  • 300 g of type 00 flour
  • 3 eggs
  • 300 g of already cleaned chard
  • 150 g of ricotta cheese
  • Nutmeg to taste
  • Salt to taste
  • Pepper to taste

For the Parmesan cream:

  • 200 ml of fresh cream
  • 100 g of grated Parmesan cheese
  • Salt to taste
  • Pepper to taste

Preparation

For the pasta dough:

  1. Arrange the flour in a mound on a work surface and place the eggs in the center.
  2. Start to incorporate the flour with the eggs until you get a smooth and elastic dough.
  3. Cover with plastic wrap and let rest for about 30 minutes.

For the filling:

  1. Boil the chard in salted water, then squeeze well and chop finely.
  2. Mix the chopped chard with the ricotta, adding salt, pepper, and nutmeg to taste.
  3. Let the filling rest while you wait for the dough to be ready.

To assemble the tortelloni:

  1. Once the dough has rested, roll it out with a rolling pin until you get a very thin sheet.
  2. Cut into squares of about 8 cm on each side.
  3. Place a teaspoon of filling in the center of each square.
  4. Close into a triangle by joining two opposite corners and then pulling the other two corners towards each other over the filling, sealing the edges well to prevent them from opening during cooking.

For the Parmesan cream:

  1. Heat the cream in a pan without bringing it to a boil.
  2. Add the grated Parmesan cheese and stir until completely melted.
  3. Season with salt and pepper to taste.

To serve:

  1. Cook the tortelloni in boiling salted water for about 2-3 minutes or until they float to the surface.
  2. Drain carefully and dress them with the Parmesan cream.
  3. Serve immediately, with an additional sprinkle of Parmesan if desired.

Curiosity

Although stuffed pasta is widespread in many Italian regions, each variant has its peculiarities. Tortelloni, often confused with tortellini, are characterized by their larger size and are typically filled with greens or ricotta. Pairing them with Parmesan cream makes the dish rich and enveloping, providing a pleasing creaminess that enhances the delicacy of the filling.