Tortelloni Filled with Ricotta and Greens
A slight scent of nutmeg transforms the filling in these plump tortelloni. Begin your filling with a little less nutmeg than you think you need; add a little more when adjusting the seasoning at the end if you wish.
- Unsalted Butter - 3-1/2 ounces (1 stick minus 1 tablespoon)
- Salt, pepper, and ground nutmeg to taste
- Spinach - 3/4 cup cooked, drained, chopped fine
- Swiss Chard - 3/4 cup cooked, drained, chopped fine
- Ricotta Cheese - 2 cups
- Parmesan Cheese - 3-1/2 ounces, grated
- Bread Flour - 5-1/4 cups
- Eggs - 6
- Olive Oil - 1 tablespoon
- Salt to taste
- Unsalted Butter - 1/3 cup, melted
- Sage - 2 sprigs, chopped fine
To make the filling: Melt the butter in a large saute pan over medium heat and add the salt, pepper, and a few grindings of nutmeg. Add the chopped greens to the pan and toss to mix; cook until most of the moisture has evaporated and the greens begin to hold their shape, 3 to 4 minutes. Remove from the heat and let cool 5 minutes; combine the cheeses with the greens. Adjust seasoning to taste. Set aside.
To make the pasta: On a clean flat surface, make a mound of the flour and create a hollow in the center. Break the eggs into the hollow and add the salt and olive oil. Begin gently beating the eggs with a fork, bringing flour from the sides of the hollow into the eggs. When the eggs are incorporated enough to hold the flour, mix with your hands until the flour is incorporated and the dough comes together. Knead the dough thoroughly, working it for about 10 minutes, until it is elastic and smooth. Gather it into a ball and wrap in plastic wrap; let rest for 30 minutes in the refrigerator.
To assemble the pasta: Lightly cover a baking sheet with semolina. Divide the ball of dough into four pieces (or more, depending on the size of your pasta machine). Roll each ball of dough as thin as possible through a pasta machine. Cut the resulting sheets into 3-inch squares. Put a teaspoon of filling in the center of each square, or, put the filling in a pastry bag fitted with a large plain tip and pipe filling onto the squares. Fold the dough over the filling to form a triangle; seal the edges. Pick up a single triangle and fold the side points around the “belly” of the pasta, pressing gently to hold; set the piece back on the prepared baking sheet. Repeat with all the tortelloni.
Bring a large pot of water to a rolling boil. Drop the tortelloni, a few at a time, into the boiling water. When they rise to the surface, they are ready. Lift them out with a slotted spoon or skimmer and drain on paper towels.
To serve: Serve the tortelloni in individual bowls, drizzled with melted butter and sprinkled with finely chopped sage.