Tortelli d'Erbetta

• servings: Makes: About 45 tortelli

Ingredients

For the dough:

cup all-purpose flour cup semolina flour medium eggs

For the filling:

Tbsp. unsalted butter cups packed Swiss

CllaluicavesalOut

2/4 oz.), finely chopped cup ricotta cup plus 2 Tbsp. grated

Parmigiano-Reggiano =++ medium egg

Grated nutmeg

Kosher salt

For the sauce:

Tbsp. unsalted butter cup coarsely chopped

sage leaves

Kosher salt

Grated Parmigiano-

Reggiano, for garnish

Directions

1 Make the dough: On a clean work surface or in a medium bowl, stir together the flours. Create a well in the center and add the eggs. Starting from the middle, mix with a fork,

of the flour into the eggs, until a thick batter Torms. use doow scraber. cul ana lord une remaining flour into the center until a shaggy dough forms. Using your hands, kneac the dough until it is smooth and springy, 3-4 minutes. (Itthe dough is verv drv. knead in 3-4 tablespoons of water; if it feels too lignt, cover and set aside to rest tor 5-10 minutes before continuing to knead.) Wrap tightly in plastic and set aside for 1 hour.

2 Make the filling: In a large skillet over medium heat, melt the butter. Add the swiss chard ana cook, surring occasionally, until wilted, 3-5 minutes. Transfer to a large bowl to cool slightly, then stir in the ricotta, Parmigiano-Reggiano, egg, and a pinch each of nutmeg and salt. Transfer to a piping bag

3 Using a pasta machine or rolling pin, flatten pieces of the dough into thin, even sheets (Use setting No. 6 on a pasta machine or roll by hand until the dough is very thin but not translucent.) Keep the remaining dough wrapped in plastic while you work.

4 Starting 1½ inches from the edges, pipe 1 tablespoon of filling onto the top left corner of one pasta sheet. Continue to pipe balls 01 filling every 1½ inches down the sheet. Cover with another sheet and press down tightly around the filling to seal and eliminate any air bubbles. Repeat with the remaining dough and filling. Using a fluted pasta cutter or a sharp knife, trim and divide into squares.

5 Bring a large pot of salted water to a boil. Add the tortelli, stir immediately, and cook until the pasta floats to the top and is al dente, 4-6 minutes.

6 Meanwhile, make the sauce: In a large skillet over medium heat, melt the butter with the sage leaves and a pinch of salt. Drain the pasta, then transfer to the skillet, tossing gently to coat. Serve hot with a generous dusting of Parmigiano-Reggiano.

Notes

Herb tortelli are more than just a dish: they are an emblem of Parma's culi- nary tradition and one of the region's most recognizable specialties. In Italy's Emilia-Romagna region, on the night of June 23, St. John's Eve is celebrated with a tortellata—a feast built specifi- cally around eating these tortelli that are filled with a mixture of greens,

earthy Swiss chard provides a vegetal backbone to the creamy filling and buttery sage sauce.