Tortelli D'Erbetta

Name: Tortelli D'Erbetta
Ingredients: For the fresh pasta dough; 3 1/2 cups flour; 4 eggs; For the Tortelli D'erbetta; 4 tablespoons butter, divided; 1 bunch chard, leaves washed and stems discarded (or set aside stems for another use); salt; freshly cracked black pepper; 2 cups fresh ricotta; 1/2 cup finely grated parmigiano (plus more to garnish); 3 tablespoons fresh marjoram leaves, finely chopped; the juice of 1 lemon, freshly squeezed; 1 ball of fresh pasta dough

13 ingredients

1 steps

Ingredients

For the fresh pasta dough
3 1/2 cups flour
4 eggs
For the Tortelli D'erbetta
4 tablespoons butter, divided
1 bunch chard, leaves washed and stems discarded (or set aside stems for another use)
salt
freshly cracked black pepper
2 cups fresh ricotta
1/2 cup finely grated parmigiano (plus more to garnish)
3 tablespoons fresh marjoram leaves, finely chopped
the juice of 1 lemon, freshly squeezed
1 ball of fresh pasta dough

Directions

1

["To learn about making fresh pasta, read this article...\r\nhttps://food52.com/blog/15912-how-to-make-fresh-pasta-dough-like-a-chef", "Set a large skillet over medium heat and add 1 tablespoon of butter. When the butter melts and begins to sizzle, add the chard leaves. Cook the chard, stirring occasionally, until it just begins to wilt down. Season the chard lightly with salt and pepper, and remove the skillet from the heat. Transfer the cooked chard to a plate and set it aside until it is no longer hot.", "Squeeze any excess liquid out of the chard. Discard the excess liquid. Transfer the chard to a cutting board, and finely chop the chard.", "Add the finely chopped chard into a mixing bowl, along with the ricotta, parmigiano, marjoram, and lemon juice. Add a pinch of salt and a generous amount of freshly cracked black pepper. Mix with a rubber spatula and taste. Adjust with more salt, pepper, parmigiano, or lemon juice as necessary. Everybody is different, so adjust the quantities until you are happy with the taste. Transfer the filling to a pastry bag.", "Roll out your pasta dough. You will likely need to work in batches. Every pasta machine is different, so here is my advice - do not roll it out to the absolute thinnest setting, but role it out to the \"almost thinnest\"" setting. Make sure the surface you're working on is lightly coated in bench flour. You don't want to make perfect tortelli and then have them stick to the table and rip.""