Preparation

Stuffing: Boil the chard leaves, squeeze dry with your hands and chop finely.

1. Mix the ricotta with the leaves, egg, grated Parmesan and add salt and a little nutmeg.
2. Pasta: Mix all the ingredients for the pastry. Once the dough has been assembled, place in a freezer bag and refrigerate for 2 hours.
3. After 2 hours, take out the pastry and roll it out thinner, forming strips about 10 cm long.
4. Assembly: Place some of the filling in a row on the pastry strip at a distance of 4 to 5 cm.
5. Fold the pastry lengthways to cover the filling. Press with your fingertips around the filling. Use a fluted cookie cutter to shape the tortelli into rectangles.
6. Cook the tortelli in salted water, drain well and season with the melted butter and grated Parmesan.

A recipe by David Bazzali, chef of the Italian restaurant Il Bazzali.
Find out more about the restaurant: www.ilbazzali.com