Green tortelli with spinach, chard, and ricotta

Directions

1. Thoroughly wash and rinse the spinach and chard, then cook them in a large pot with a small amount of water, without draining them too much. ⏱ ≈ 10 min
2. Squeeze the cooked herbs and coarsely chop them. ≈ 8 min
3. In a large pan, melt the lard, butter, and, if desired, a touch of oil paint. Then, sauté some chopped onions, garlic, and parsley for a few minutes, until the onions become translucent. ⏱ ≈ 7 min
4. Add the chopped herbs and cook, stirring occasionally, to allow them to combine with the other seasonings, with a pinch of fine salt. ⏱ ≈ 10 min
5. Once cooked, transfer the herbs to a serving bowl. When they have cooled, add the grated cheese, mix with a spoon or spatula, and taste. ⏱ ≈ 20 min
6. Add a few spoonfuls of fresh ricotta and one egg (two if the amount of filling is large). ≈ 3 min
7. Thoroughly mix the flour and eggs, then roll out a thin layer (but not too thin) of dough using a rolling pin or pasta machine. ≈ 10 min
8. Spread the dough on a clean work surface, covering the portion you’re not using to prevent it from drying out. ≈ 4 min
9. Using a spoon and fork, place a row of small walnut-filled pasta, spaced apart by the width of a tortellini. ≈ 3 min
10. Fold the dough and press the edges with your fingers or a fork to seal them tightly, ensuring there is no air inside. ≈ 3 min
11. Separate the tortelli with a notched wheel or a knife. Cut off any remaining pasta strands according to your preference; in some regions, they are left long and are called “tortelli à queue” (tortelli with tails). ≈ 8 min
12. Place the tortelli on another board or plate, making sure they are well floured to prevent sticking, and then continue with another row until all the dough or filling is used up. ≈ 3 min
13. Fill a large pot with water and bring it to a boil. Add salt as soon as it starts boiling. ⏱ ≈ 10 min
14. Gently add the tortelli one at a time, ensuring the water isn’t boiling too vigorously, and stir gently with a wooden spoon shortly after. ⏱ ≈ 10 min
15. Cook for 6 to 10 minutes, depending on the freshness of the pasta and the quality of the eggs and flour: it’s best to serve them al dente, but not too hard. ⏱ 10 min
16. Carefully remove them with a skimmer, drain them thoroughly, and place them in a serving dish, layering with butter and grated Parmesan cheese. ≈ 2 min
17. Continue with another batch of cooking (10 to 15 tortelli at a time) until the end. ≈ 3 min
18. According to the Reggio tradition, a piece of butter is rubbed onto each layer of cooked tortelli, either in the soup pot or on the plate, before being sprinkled with very aged Parmesan cheese. ≈ 3 min
19. You can also serve them with melted butter, which makes them less delicate and requires more butter. Always add grated cheese on top. ≈ 2 min
20. Avoid using hazelnut butter. Sage-flavored butter is a much better alternative. ≈ 3 min