Tortelli Maremmani

  

This dish is a typical recipe of Maremma and Grosseto, I love them and I could eat 10 tortelli each time! I suggest tortelli which is an economy and healthy recipe.

Homemade eggs pasta
2 eggs
200g flour 0
salt
2 tbsps water

For the filling
300 g. ricotta
400g. fresh Swiss chard ( without ribs)
5 tbsps grated Parmesan cheese

Pour the flour over pastry board and make a well in the centre where you add eggs, water and salt, work the dough until will be elastic and divide in strips and let it rest for 30 minutes before to roll out it.
In the meantime prepare the filling: mix in a bowl ricotta cheese, boiled swiss chard, drained and chopped, Parmesan cheese, nutmeg and salt, stir until smooth.

Roll out the dough and prepare strips with a width of 20cm, with a spoon place in the centre mixture and turn down, use a fork to close Tortelli and cut all.

Boil ravioli in salted boiling water for about 5/7 minutes, drain well, toss with the sauce that you prefer and serve hot. Usually we garnish tortelli with ragout/meat sauce or boar meat sauce, anyway are very nice only with melted butter and few leaves of sage.