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1
In a mixing bowl, stir together cooked chard, ricotta, Parmigiano, eggs and nutmeg until well blended and season with salt and pepper.
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2
Lay pasta sheets out on to work surface and cut into 2 inch squares.
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3
Place 2 teaspoons chard mixture in center of each and fold into rectangles, pressing firmly on all edges to seal.
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4
Bring 6 quarts water to boil and add 2 tablespoons salt.
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5
Place tortelli carefully in water, lower heat to high simmer, and cook 3 to 4 minutes until tender.
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6
Melt butter in a 12 to 14 inch saute pan.
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7
Drain tortelli carefully and place in pan with butter.
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8
Toss to coat and serve immediately with grated cheese on the side.
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9
Make a mound of the flour in the center of a large wooden cutting board.
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10
Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose.
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11
Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well.
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12
As you expand the well, keep pushing the flour up to retain the well shape.
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13
Do not worry that this initial phase looks messy.
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14
The dough will come together when 1/2 of the flour is incorporated.
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15
Start kneading the dough with both hands, using the palms of your hands primarily.
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16
Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits.
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17
Lightly flour the board and continue kneading for 3 more minutes.
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18
The dough should be elastic and a little sticky.
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19
Continue to knead for another 3 minutes, remembering to dust your board when necessary.
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20
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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21
Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
