Tortelloni Filled with Swiss Chard from The Classic Pasta Cookbook by Giuliano Hazan
It is with these tortelloni that my life-long love of pasta began, as my mother describes in her foreword to this book. The sauce I prefer for them is the Simple Butter and Tomato Sauce but they ar...
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Ingredients
- Pasta dough, made with 2 eggs and 1 ½ cups flour
- ⅛ tsp. nutmeg
- 1 cup whole milk ricotta
- 2 ounces prosciutto, finely diced
- ½ cup plus ⅓ cup Parmigiano-Reggiano, freshly grated
- 1 egg yolk
- 2 pounds Swiss chard or fresh spinach or 20 oz. frozen spinach, thawed
- Salt
- 4 tablespoons butter
- ¼ cup yellow onion, finely chopped
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