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Name: Tortelli Alle Erbette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 lb Swiss chard or beet tops,; 2 Eggs; 1 c Parmigiano-Reggiano,freshly; 6 tb Unsalted butter; 2 c Ricotta cheese; 1 Recipe basic pasta, rolled; 1/2 ts Nutmeg, freshly grated

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INGREDIENTS

1 lb Swiss chard or beet tops,
2 Eggs
1 c Parmigiano-Reggiano,freshly
6 tb Unsalted butter
FILLING
2 c Ricotta cheese
1 Recipe basic pasta, rolled
1/2 ts Nutmeg, freshly grated

Servings

INSTRUCTIONS

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 on Mar 14, 1997

NOTES

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Tortelli Alle Erbette

1 lb Swiss chard or beet tops,
2 Eggs
1 c Parmigiano-Reggiano,freshly
6 tb Unsalted butter
 FILLING
2 c Ricotta cheese
1 Recipe basic pasta, rolled
1/2 ts Nutmeg, freshly grated

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  <suechef@sover.net> on Mar 14, 1997

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Nutrition

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Serving Size: 1 Serving (1957g)
Recipe Makes: 1 Servings

Calories: 5059
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5059

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