RICOTTA-SWISS CHARD TORTELLONI WITH GORGONZOLA SAUCE
Recipe from "Biba's Italy," by Biba Caggiano
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 14
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
surya bindasha
[email protected]Thank you for sharing this recipe. It's a keeper!
Aisha Ash
[email protected]This dish is absolutely delicious. I will definitely be making it again and again.
luqman saad
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Food Vlog
[email protected]I highly recommend this recipe. It's easy to follow and the results are amazing.
Joshua Thiiru
[email protected]This is one of the best pasta dishes I've ever had. The flavors are amazing and the texture is perfect.
tuashin sheak
[email protected]I'm definitely going to make this recipe again. It's a keeper!
Intizar Armani
[email protected]This dish is perfect for a special occasion meal. It's elegant and delicious, and it's sure to impress your guests.
Ryanjones Eusebio
[email protected]I used a different type of pasta for this recipe. I used wonton wrappers instead of tortelloni and they worked just as well.
Adil Ali Mavia ansari
[email protected]I added some chopped walnuts to the filling for a little extra crunch. It was a great addition!
Ravindu Nadeeshan
[email protected]This recipe is a great way to use up leftover ricotta cheese. I always have some leftover after making lasagna, so this is a perfect way to use it up.
Funmilola Kolapo
[email protected]I'm not a big fan of gorgonzola cheese, so I used a different sauce. I made a simple tomato sauce and it was still very good.
faadumo cabdi
[email protected]I didn't have any ricotta cheese on hand, so I used cottage cheese instead. It worked just fine and the tortelloni were still delicious.
Michael Toncrey
[email protected]The gorgonzola sauce was a bit too strong for my taste, so I added a little cream to tone it down. It was perfect!
Linda Gail Madron
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate it up! I will definitely be making this again.
Samreen bilal Samreen
[email protected]This recipe was a bit time-consuming, but it was definitely worth the effort. The tortelloni were so delicious that I could have eaten them all in one sitting!
Sasha Amari
[email protected]I was a bit skeptical about the combination of ricotta and Swiss chard, but I was pleasantly surprised by how well they worked together. The filling was light and fluffy, and the chard added a nice pop of color and flavor.
Malu Mia
[email protected]This dish was a hit at my dinner party! Everyone raved about the tortelloni and the gorgonzola sauce. I will definitely be making this again.
Gmail Gmailarif Arif
[email protected]I've tried many tortelloni recipes before, but this one is definitely my favorite. The ricotta and Swiss chard filling is so flavorful and creamy, and the gorgonzola sauce is the perfect complement. I also love that the recipe is relatively easy to f
shipon bd
[email protected]This ricotta and Swiss chard tortelloni with gorgonzola sauce was an absolute delight! The flavors were incredibly well-balanced, with the sweetness of the ricotta contrasting perfectly with the salty, tangy gorgonzola. The tortelloni were cooked to