Il Cucinologo
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Tortelloni with Chard and Parmesan Cream

17/11/2023

Tortelloni are a filled pasta typical of Emilian cuisine, very similar to tortellini but larger in size. Here I propose a recipe for preparing tortelloni filled with chard, with a delicious Parmesan cream to dress them.

Ingredients

For the tortelloni:

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

For the Parmesan cream:

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

Preparation

For the pasta:

  1. Arrange the flour in a mound on a work surface and place the eggs in the center.
  2. Begin incorporating the flour with the eggs until you obtain 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 waiting for the pasta to be ready.

For assembling the tortelloni:

  1. Once the pasta has rested, roll it out with a rolling pin until you obtain a very thin sheet.
  2. Cut into squares of about 8 cm per side.
  3. Place a teaspoon of filling in the center of each square.
  4. Fold into a triangle, first joining two opposite corners and then bringing the other two corners together 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 and stir until it has completely melted.
  3. Season with salt and pepper to taste.

For serving:

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

Curiosities

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