Ricotta Swiss Chard Tortelloni With Gorgonzola Sauce Recipes

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.

GORGONZOLA AND PROSCIUTTO TORTELLINI SALAD

Steps:

• Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
• Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
• Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.

RICOTTA/SPINACH TORTELLONI WITH GORGONZOLA SAUCE & PINE NUTS

Steps:

• Roast pine nuts or slivered almonds in pan until very lightly browned.
• Set aside.
• Heat olive oil in a large skillet.
• Add onion, garlic, and red pepper flakes(if using) and saute until transparent.
• Add white wine and whipping cream and simmer for 3-4 minutes.
• Add Gorgonzola cheese and continue to simmer for 3 minutes.
• Cook Tortelloni according to package directions.
• Add roasted pine nuts, salt, pepper and drained Tortelloni to skillet.
• Turn off heat, cover and let sit for 2 minutes.
• Garnish with chives.
• Serve immediately.

RICOTTA AND RED CHARD CANNELLONI

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté until translucent, about 5 minutes. Add chard; toss until wiled and almost tender, about 3 minutes. Transfer mixture to large bowl; cool 10 minutes. Mix in ricotta and 1 cup Parmesan. Season with salt and pepper.
• Spread 3/4 cup sauce over bottom of 13x9x2-inch glass baking dish. Place 1 lasagna noodle on work surface. Spread 1/3 cup filling over noodle. Starting at 1 short side, roll up noodle jelly roll style. Place filled noodle, seam side down, in prepared dish. Repeat filling and rolling remaining lasagna noodles. Arrange in dish. Pour remaining sauce over cannelloni. (Can be made 1 day ahead. Cover with plastic wrap; refrigerate. Uncover; let stand at room temperature 30 minutes before continuing.)
• Preheat oven to 350°F. Cover dish loosely with foil. Bake cannelloni until heated through, about 45 minutes. Let stand uncovered 10 minutes. Serve, passing remaining 1 1/2 cups Parmesan.

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.

SWISS CHARD, BACON, AND RICOTTA RAVIOLI WITH TOMATO SAUCE

Steps:

• Make filling:
• In a large heavy skillet cook bacon over moderate heat until crisp and with a slotted spatula transfer to a cutting board. Chop bacon fine. Remove all but 1 tablespoon fat from skillet and heat remaining fat over moderately high heat until hot but not smoking. Cook chard and garlic, stirring, until chard is tender, about 2 minutes. Transfer chard mixture to a bowl and cool. To chard mixture add cheeses, 2 tablespoons bacon, and salt and pepper to taste.
• Bring a large saucepan of salted water to a gentle boil.
• Put a won ton wrapper on a lightly floured surface and mound 1 tablespoon filling in center of wrapper. Brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air. Seal edges well and transfer ravioli to a kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, turning them occasionally to dry slightly. Cook ravioli in water at a gentle boil 6 to 8 minutes, or until they rise to surface and are tender. (Do not let water boil vigorously once ravioli have been added.) With a slotted spoon transfer ravioli as cooked to a kitchen towel to drain.
• Divide ravioli between 2 plates and spoon sauce over them. Garnish ravioli with remaining tablespoon bacon.