Chard And Ricotta Filling For Tortelli Recipes

SWISS CHARD AND RICOTTA CROSTATA

Steps:

• Combine the flour, Parmesan, mascarpone, salt, cayenne and butter in the bowl of a food processor and pulse, pulse, pulse, until it looks very dry and crumbly--what I like to call the Parmesan stage. Add the eggs and pulse until the mixture forms a ball. Remove the dough from the food processor, and refrigerate for at least 30 minutes.
• Coat a large saute pan generously with olive oil. Add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic has become golden brown and is very aromatic remove it and discard, it has fulfilled its garlic destiny. Add the Swiss chard stems, leeks and 2 to 3 tablespoons of water and season with salt. When the water has evaporated and the stems and leeks are soft, add the leaves. Season the leaves with salt and saute until they are very soft and wilted. Remove from the heat and allow the Swiss chard to cool.
• In a large bowl combine the ricotta, Parmesan, eggs, cayenne and the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning if needed (it will). Set aside.
• Preheat the oven to 375 degrees F.
• Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out.
• Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick. Transfer the dough to a large sheet try lined with parchment paper. Lay the dough out flat, don't worry about the overhang on the sides. Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge. Fold the dough up around the filling to make a "free-form pie". Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm, golden brown and shiny, about 45 to 50 minutes. Remove from the oven and let cool for 10 to 15 minutes before slicing, this will allow it to up for easier slicing.
• Serve hot or at room temperature.
• What a delightful lunch!!!

RICOTTA-SWISS CHARD TORTELLONI WITH GORGONZOLA SAUCE

Steps:

• Prepare the tortelloni; In a large bowl, thoroughly combine the ricotta, Swiss chard, Parmigiano, egg, nutmeg, and salt. Cover with plastic wrap, and refrigerate until ready to use. (The filling can be prepared a day ahead.)
• Cover a large tray with a clean kitchen towel and sprinkle some flour over it. Cut a thin sheet of dough into 3-inch squares. Place the filling into a pastry bag and pipe about 1 tablespoon into the center of each square. Fold the dough in half over the filling to form a triangle. Seal the dough around the filling, pressing the edges firmly together to seal. Bring the two pointed corners together and press to seal. Transfer tortelloni to prepared baking sheet. Lay in a single layer, leaving some space between them. Continue process using all of the filling and pasta. The tortelloni can be used immediately or can be refrigerated, uncovered, for several hours.
• Prepare the sauce; Place the Gorgonzola, cream, and broth in a large skillet over high heat. As soon as the cream begins to bubble, reduce the heat to medium-high and cook, stirring with a wooden spoon, until the Gorgonzola is melted and the sauce has thickened, 5 to 7 minutes. Stir in parsley and season with salt. Remove from heat.
• Meanwhile, bring a large pot of water to a boil over high heat. Add salt and the tortelloni and cook, stirring a few times with a wooden spoon, until the tortelloni are tender but still firm to the bite, 2 to 3 minutes.
• Carefully drain the tortelloni, reserving about 1/2 cup of the cooking water, and transfer to the skillet. Stir gently over medium heat until the pasta and sauce are well combined. If the sauce is too thick, add some of the cooking water. Taste, adjust the seasoning, and serve with additional Parmigiano, if desired.

TORTELLI WITH CABBAGE OR CHARD FILLING

Steps:

• To make the cabbage filling: Trim away tough or blemished leaves from the head of cabbage, cut out the entire core, and slice the head in quarters. With a sharp, long-bladed knife, thinly slice the cabbage wedges. You should have about 3 quarts of very fine shreds.
• Put the olive oil and the butter in the skillet, and set over medium heat. When the butter melts, scatter in the chopped pancetta; let it cook for a few minutes, stirring occasionally, as it sizzles and renders most of its fat.
• Heap the shredded cabbage in the skillet, season with the salt, and tumble it over to mix with the fat and pancetta. Pour in the hot water, cover the pan, and heat it quickly to a boil. Adjust the heat to maintain a steady bubbling simmer, and cook, covered, for about 1/2 hour, stirring and turning the cabbage now and then, until the shreds are very soft and the pan is nearly dry. Uncover, and cook away the remaining liquid (but don't let the cabbage brown), then empty the pan into a bowl to cool.
• When the cabbage is at room temperature, beat the egg with a pinch of salt, pour egg over the cabbage, and toss in with the shreds. Sprinkle the filling with the cup of grated cheese and the nutmeg, and toss until thoroughly blended.
• For the tortelli: Cut the pasta dough in six equal pieces, and roll out as described on pages 144-145. Make tortelli from one strip at a time. Lay a strip out horizontally in front of you on a lightly floured board. With the pastry wheel, trim the left, right, top, and bottom edges of the strip to form an even rectangle. Starting about 1 inch in from the left (short) edge of the strip and 1 inch above the bottom (long) edge, place a scant tablespoon of filling on the dough. Continue to make more mounds at 2-to-2 1/2-inch intervals. You should be able to fit eight to ten mounds on the strip, depending on length.
• With the pastry brush (or your fingertip) dipped in water, lightly moisten the top and bottom edges of the pasta strip; also wet the dough in a vertical line halfway between the mounds of filling. Fold the top edge down to align with the bottom edge, covering the mounds. Press lightly to seal the edges together, and press between the filling mounds, too. Finally, cut vertically (down) the lines between the mounds, separating the strip into individual tortelli. Arrange them in a single layer on a lined and floured tray. Continue to make more tortelli out of the other strips in the same way. Tortelli that you will cook soon can be left on the tray, lightly covered. Freeze tortelli for future use right on the trays until solid, then transfer them to freezer bags, packed airtight and sealed.
• To cook and serve tortelli for four, you will need thirty to forty pieces-eight or more per serving.
• Fill a large pasta pot with well-salted water, and bring to the boil. Meanwhile, melt the butter in a large skillet or sauté pan (at least 12 inches in diameter), and keep it warm.
• Drop all the tortelli into the rapidly boiling water at once, stir, and return to the boil over high heat. Cook for about 3 minutes, or until the thickest part of the pasta is cooked through and perfectly al dente. Lift tortelli from the cooking pot with a spider, drain briefly, and lay them in the pan of melted butter.
• Tumble the tortelli over and over, gently, until all are coated; add a few tablespoons of pasta cooking water to extend the sauce if necessary. Sprinkle a cup or so of grated cheese over the tortelli, and spoon them into warm bowls. Drizzle a bit of the butter left in the pan over each portion, and serve immediately, with more cheese at the table.
• Cooking tortelli for six or more: If you want to serve all your homemade tortelli-enough for six portions (or eight small ones), you will need to cook them in two batches instead of all at once. For dressing this many pieces, I also suggest using a 14-inch skillet or sauté pan, increasing the melted butter to 12 ounces (1 1/2 sticks). Cook half the tortelli for 3 minutes or so, drain, drop them into the skillet, and keep them bathed in the warm butter while you cook up the second batch. Add these to the pan, turn to coat them all with butter, sprinkle with cheese, and serve.

TORTELLONI STUFFED WITH SWISS CHARD, PROSCIUTTO, AND RICOTTA

Steps:

• Remove Swiss chard leaves from stalks; discard stalks. Place Swiss chard leaves in a large bowl and fill with enough water to cover; let stand for a minute. Remove leaves from bowl and drain water; repeat process until Swiss chard is clean and no soil remains at the bottom of bowl.
• Transfer wet leaves to a large saucepan set over medium heat. Season with salt and cook, covered, until tender, about 12 minutes. Drain and let cool slightly. Gently squeeze out excess moisture from Swiss chard and very finely chop; set aside.
• Place onion and butter in a small skillet over medium heat and cook, stirring, until onion is browned. Add prosciutto and cook for 1 minute. Add Swiss chard and cook, stirring, until all the butter has been absorbed, 2 to 3 minutes.
• Transfer Swiss chard mixture to a large bowl and add ricotta, egg yolk, Parmigiano-Reggiano, and nutmeg; season with salt and mix with a fork until well combined; set aside.
• Set the rollers of a hand-crank or electric pasta machine at their widest opening. Unwrap one piece of dough; flatten with the palms of your hands and run it once through the machine. Fold the dough in thirds like a letter and run through the machine again. Repeat this step two or three times, until the dough is smooth and elastic.
• Now change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting.
• Lay a dry, clean towel flat on work surface and set aside. Lay pasta flat on work surface. Place about 1 teaspoon stuffing, 2 inches apart, down the center of the pasta. Fold one long side over the stuffing to cover and join edges. Using a fluted pastry wheel, trim edges and end of pasta. Using the same wheel, cut between every mound of stuffing to seal and separate into squares. Transfer squares to towel, making sure they do not touch. Repeat entire process with remaining dough and filling.
• Bring a large pot of water to a boil. Add salt and 1 tablespoon olive oil. Add tortelloni, and cook until tender, about 6 minutes. Using a slotted spoon, gently transfer tortelloni to a colander to drain. Transfer tortelloni to a large platter. Top with sauce and sprinkled Parmigiano-Reggiano; serve immediately.

CHARD AND RICOTTA FILLING FOR TORTELLI

Steps:

• Cut off the stems at the base of each chard leaf. If the central rib of the leaf is thick and tough, cut it out. (Save the trimmings for stock.) Pile up the trimmed leaves, and slice them crosswise into narrow ribbons, about 1/2 inch wide. You will have almost 6 quarts of loose chard shreds.
• Bring 5 or 6 quarts of water to boil in a big pot. When boiling, heap all the the chard into the pot, and stir, gradually submerging the strips. Return the water to the boil, and adjust the heat to keep it gently bubbling. Simmer the chard until tender, about 10 minutes. Pour the strips into a colander to drain and cool off , then squeeze them by handfuls, pressing out as much liquid as possible. Loosen the clumps, and pile the chard in a large bowl.
• When the chard is completely cool, beat the egg with a pinch of salt, pour it over, and toss with the chard shreds. Scatter the drained ricotta, the grated cheese, and grated nutmeg on top, and toss and stir until the filling is thoroughly blended. Follow the instructions in the master recipe to make tortelli (page 150), substituting the cooled chard filling for the cabbage filling.