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 then pass through a tammis.
• Finely blend the Swiss chard and combine with the ricotta, then season with salt, pepper and add 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)
• Don’t fold the pasta as you roll it, and flour the pasta, not the machine.
• 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 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 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.
• Plate the pasta and top with finely grated Parmigiano. The tortelli should be drowning in butter and covered in Parmigiano!

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