Tortelloni with Swiss Chard, Proscuitto, and Ricotta
It seems that this has been an interesting week for all of us on this project. I have really been intrigued with all of the postings. It made me feel like I was in good company today as I took on the challenge of the tortelloni.
I just purchased the pasta roller attachment for my Kitchenaid Mixer. The instructions seemed straightforward, so I was ready to begin. I made the pasta dough as laid out in the recipe and kneaded it appropriately. While I rested the dough, I started the swiss chard cooking. Marcella has given complete directions on this process. I then squeezed out all of the liquid and chopped the chard fine. I cooked the proscuitto with some onion and butter and then added the Swiss Chard. I then mixed this with ricotta, egg, and parmigiano-reggiano. The stuffing tasted incredible. I could have sat down with a spoon and made that lunch! Luckily, I remembered that I had to finish the job, so I restrained myself.
The actual rolling out of the pasta and forming the tortellini went well. It was just time consuming. It would have been better if I had a pasta cutter, but I didn’t think about that until too late. Next time I will have all of my ducks in a row!
I served the tortelloni with the Butter and Sage sauce. It was wonderful. This was definitely the best recipe of the book for us. Michael was so impressed. The flavors melded together, turning this into a plate full of heaven.
Beth, when it comes to pasta I don’t like to play favorites, but this is definitely in the front rank. The flavors are the essence of the taste of Emilia-Romagna: prosciutto, parmigiano, prosciutto, egg pasta!
I am glad you got the Kitchen-Aid pasta attachment. It’s a wonderful gadget and it will lead to many successful meals. You did a fine job in shaping the tortelloni. I am concerned that you lay them out too close together. When they are too close they have a way of reaching for each other and bonding. When you pry them apart they tear. Yours obviously didn’t, but be careful in the future, especially if you don’t cook them the moment they are made.
Beth Responds-Thanks for all of your helpful hints. I actually had them spread out more while I made them, but I had put them on a white towel and when I went to photograph them, it didn’t look good. So, I transferred them to the green towel for the picture. They had dried some by that time, which is what probably saved me! I will definitely keep that in mind next time!
They sound delicious and look perfect!
Beautiful Beth!
This is one of our favorites as well.
Now, THOSE would probably be my favorite tortellini! Good job, Beth.
Any chance you can teach one of your cooks at Viviano’s to do this? What a great item it would be on the menu! hint, hint
Beth responds- Michael and I were talking about that this morning. It would probably be to time consuming for our regular days, but this one is a recipe that I will consider for our Valentines night dinner.
I agree with Jan, these would be a favorite of mine too!!
Brava Beth!
Great job on the torts Beth. I am in awe of the skills of my accomplices.
“A plate full of heaven…” What a beautiful phrase. Evocative, and no doubt, true. Thanks.
Beth,this looks delicious! Great job.
Good job, Beth!