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Ricotta and Swiss chard fill these delicate Parmesan pasta parcels dressed in brown butter. A vegetarian mediterranean classic delivering protein and fresh greens for a healthy family meal.
On a clean surface, place the flour in a mound and make a well in the center. Add eggs and 0.5 tsp salt to the well, then gradually incorporate flour using a fork until a shaggy dough forms.
Knead the dough for 8–10 minutes until smooth and elastic. Wrap with plastic and rest at room temperature for 30 minutes.
Meanwhile, blanch the chopped Swiss chard in boiling water for 2 minutes, drain, and squeeze out as much moisture as possible. Finely chop the chard.
Mix ricotta, Swiss chard, Parmesan, nutmeg, 0.5 tsp salt, and black pepper in a bowl until fully combined.
Roll the dough into thin sheets using a pasta machine or rolling pin. Cut into 3-inch squares or circles.
Place 1 heaping teaspoon of filling in the center of each pasta piece. Fold over and seal edges, pressing out any air to form tortelli.
Bring a large pot of salted water to a gentle boil and cook tortelli in batches for 3–4 minutes until they rise to the surface.
While pasta cooks, melt unsalted butter in a skillet over medium-low heat. Continue cooking until the butter turns golden brown and smells nutty, about 3–4 minutes.
Drain the tortelli and transfer to a serving platter. Drizzle with brown butter and finish with remaining Parmesan if desired. Serve immediately.
