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Ricotta and Swiss Chard Tortellone MICHAEL SYMON

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A tasty way to incorporate your spring greens!

ingredients
RICOTTA AND SWISS CHARD TORTELLONE
2 tablespoons olive oil (plus more to drizzle)
5 cups swiss chard (stems removed and diced small, leaves thinly sliced)
1 cup whole milk ricotta
1 lemon (zested)
1 cup parmesan (freshly grated, plus more to serve)
1 teaspoon nutmeg (freshly grated)
1 recipe egg yolk pasta dough (http://abc.go.com/shows/the-chew/recipes/bacon-and-egg-ravioli-michael-symon)
water (to seal)
4 tablespoons unsalted butter
3 cloves garlic (peeled, thinly sliced)
4 ounces pasta water
Kosher salt and freshly ground black pepper (to taste)

directions
Heat a saute pan over medium heat with olive oil. Add Swiss chard stems to the saute pan, season with salt and cook until they start to soften. Add the Swiss chard leaves and season with salt and pepper to taste. Cook until stems are soft and leaves are wilted, about 7-8 minutes. Transfer the Swiss chard to a strainer and press out any excess liquid using a rubber spatula.
In a medium bowl add the ricotta, lemon zest, parmesan, nutmeg, and cooled pressed Swiss chard. Mix to combine and keep chilled until ready to use.
Using a pasta machine, roll the pasta dough to the thinnest setting and keep cooled with damp towel until ready to assemble. Using a 5-inch diameter biscuit cutter, cut rounds out of the pasta sheet. Brush one half of the pasta rounds with water, add 1 tablespoon of Swiss chard filling in the middle, and fold circle in half to seal pressing out any excess air. Brush water on one point of the half circle bringing both ends to meet to create a tortellini shape.
Drop the formed tortellini into a large pot of boiling water and cook until they float to the top, about 4-6 minutes. Heat a large saute pan over medium heat with the butter. Add the garlic and cook until softened and aromatic, about 1-2 minutes. Add the cooked tortelli and pasta water. Remove pan from heat and add desired amount of parmesan to create pan sauce. Serve with drizzle of olive oil and freshly grated parmesan on top.
Tip: Get creative! Substitute the Swiss chard with your favorite leafy green, like kale or beet greens!

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