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1
To make the filling: Trim the Swiss chard's stalks and reserve for another use.
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2
Wash the leaves well, and without shaking off the water, tuck the leaves into a 4-quart saucepan.
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3
Add 1/3 cup water, cover and cook over medium heat until wilted, 3 to 5 minutes.
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4
Drain and allow to cool.
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5
Squeeze the leaves as dry as possible, finely chop and transfer to a medium-sized bowl.
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6
Whip the ricotta and stir it into the chard.
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7
Blend in the 3/4 cup Parmigiano-Reggiano, salt and pepper and nutmeg.
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8
Taste for balance.
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9
Beat in the egg.
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10
Cover and refrigerate until ready to use.
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11
Filling the pasta: Stretch and thin the pasta to the thinnest setting on a pasta rolling machine.
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12
Cut the pasta into long strips about 4 1/2 inches wide.
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13
Cut each strip in half lengthwise.
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14
Keep the strips of pasta covered with plastic wrap until you are ready to work with them.
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15
Create diamond shapes by cutting each of the strips on the diagonal, spacing the cuts every 2 1/4 inches, so that each diamond's sides measure about 2 1/4 inches.
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16
Keep the cut pieces covered while you work with 1 or 2.
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17
Put a narrow row (about 1 teaspoon) of filling in the center of each diamond.
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18
Place the pasta with the long strip of filling perpendicular to you.
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19
Fold the 2 points of the diamond on the left and right of the row of filling over each other, covering the filling.
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20
Pinch together the 2 overlapping pieces of pasta, using your thumb and forefinger to make a row of pinched closures down the length of the pasta.
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21
As you pinch together the pasta, twist it slightly to create an undulating ridge.
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22
This pleating will create a rippling, scalloped appearance.
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23
Twist and seal the ends, creating tails.
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24
Place them in a single layer, without touching, on the towel-lined baskets.
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25
Uncover more of the cut pasta and repeat the process.
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26
Once the first batch is done, stretch and thin the next portion of the dough, and continue.
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27
Cooking and serving the tortelli: Having a serving bowl and soup dishes warming in a low oven.
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28
Have a large colander ready for draining the tortelli.
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29
Bring 6 quarts water to a strong boil and add 2 tablespoons salt.
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30
Drop in the pastas and cook until their tails are pleasingly firm to the bite yet tender enough to eat.
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31
If freshly made, they will take about 3 to 4 minutes.
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32
If they have been done up to 24 hours ahead, they may need 8 to 10 minutes.
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33
While the pasta cooks, melt the butter in a small saucepan.
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34
Gently pour the cooked tortelli into the colander, taking care not to break them.
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35
Carefully pour about 1/3 of the pastas into the heated serving bowl.
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36
Spoon a third of the butter over them, and then a generous sprinkling of the cheese.
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37
Top another with the third, and more butter and cheese.
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38
Finally pour in the last portion, top it with the remaining butter and cheese, and serve immediately.
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39
Pass any leftover cheese separately.
