Method

Filling:

• Melt the first butter in a hot pan and add the garlic – flavour the butter, then add the blanched spinach and sauté until soft, then cool on a tray.
• Soften the Ricotta cheese in a blender, add the Parmigiano and blend until smooth.
• Finely blend the Swiss chard and combine with the ricotta, then season with salt, pepper and add a pinch of nutmeg. Place in a piping bag and set aside in the fridge.

• Roll the pasta out to about 2mm thin (creamy fillings need thin pasta, chunky fillings thicker pasta)
• Pipe the filling onto the pasta sheet, then brush the pasta lightly with water and fold the bottom part of the dough over to the top and seal each parcel – make sure there is no air in. Cut with the pasta cutter (traditionally bronze serrated cutters) into squares. Three sides should be serrated and one side plain.
• Store on lightly floured silicone paper.

To cook:

• Cook the pasta very briefly (about 5 minutes) in rapidly boiling, salted water.
• Melt the rest of the butter (just melt, you are not making a French beurre noissette, so no browning) in a pan and as you remove the pasta from the cooking water, place it in the butter and toss to coat and emulsify the sauce and add more Parmigiano.
• Plate the pasta and top with more finely grated Parmigiano. The tortelli should be drowning in butter and covered in Parmigiano!

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