| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Swiss chard or beet tops, rinsed |
| 2 |
c |
Ricotta cheese |
| 1 |
c |
Parmigiano-Reggiano,freshly grated, plus 1/2C |
| 2 |
|
Eggs |
| 1/2 |
ts |
Nutmeg, freshly grated |
| 1 |
|
Recipe basic pasta, rolled to thinnest setting |
| 6 |
tb |
Unsalted butter |
INSTRUCTIONS
FILLING
Chop and boil the chard or beet tops 20 minutes and cool.
In a mixing bowl, stir together cooked chard, ricotta, Parmigiano, eggs and
nutmeg until well blended and season with salt and pepper.
Lay pasta sheets out on to work surface and cut into 2 inch squares. Place
2 teaspoons chard mixture in center of each and fold into rectangles,
pressing firmly on all edges to seal.
Bring 6 quarts water to boil and add 2 tablespoons salt. Place tortelli
carefully in water, lower heat to high simmer, and cook 3 to 4 minutes
until tender. Melt butter in a 12 inch to 14 inch saute pan. Drain tortelli
carefully and place in pan with butter. Toss to coat and serve immediately
with grated cheese on the side.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #516 by Sue
<suechef@sover.net> on Mar 14, 1997
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