Classic Tortelloni of Emilia Romagna with a Simple Tomato Sauce from How to Cook Italian by Giuliano
If I were hard pressed to choose a favorite dish, something I usually avoid, this would have to be the one. My first encounter with these tortelloni was at age three when my grandmother prepared th...
Ingredients
- Simple Butter and Tomato Sauce
- 3 tablespoons butter
- ¼ cup heavy cream
- Freshly ground black pepper
- ½ cup water
- 2 pounds Swiss chard
- ½ medium yellow onion
- Salt
- Egg Pasta of Emilia Romagna, made with 2 eggs and 1½ cups flour
- 1 large egg yolk
- ¾ cup freshly grated Parmigiano-Reggiano
- 1 cup whole-milk ricotta
- 2 ounces prosciutto, thinly sliced
- ⅛ teaspoon freshly grated nutmeg
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