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Chop and boil the chard or beet tops 20 minutes and cool. In a mixing bowl, stir together cooked chard, ricotta, Parmigiano, eggs and nutmeg until well blended and season with salt and pepper. Lay pasta sheets out on to work surface and cut into 2 inch squares. Place 2 teaspoons chard mixture in center of each and fold into rectangles, pressing firmly on all edges to seal. Bring 6 quarts water to boil and add 2 tablespoons salt. Place tortelli carefully in water, lower heat to high simmer, and cook 3 to 4 minutes until tender. Melt butter in a 12 inch to 14 inch saute pan. Drain tortelli carefully and place in pan with butter. Toss to coat and serve immediately with grated cheese on the side. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #516 by Sue
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|Serving Size: 1 Serving (1957g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4529 (90%)|
|Amt Per Serving||% DV|
|Total Fat 503.3g||671 %|
|Saturated Fat 302.3g||1512 %|
|Monounsaturated Fat 137.9g|
|Polyunsanturated Fat 23.7g|
|Cholesterol 3366.6mg||1036 %|
|Sodium 1371.2mg||47 %|
|Potassium 1407.7mg||37 %|
|Total Carbohydrate 29.4g||9 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 29.4g|
|Protein 123.3g||176 %|
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Calories per serving: 5059
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