Tortelli with Raveggiolo and Mixed Greens

This s a traditional dish of my area. Raveggiolo is a cheese produced locally in a farm ten miles from my home in Tuscany. My father, brother and me would always stop at the farm on our way home from our motorcycle rides and bring cheese back to my mom. It is a fresh cheese, very similar to ricotta, but slightly denser and the perfect consistency for stuffing pasta. It also pairs really well with chards or spinach.



1 pound all purpose flour
4 large eggs
1 tablespoons olive oil
½ egg shell cold water (2 tablespoons)


2 bunches swiss chard
2 bunches spinach
3-4 cups raveggiolo, drained
1 cup freshly grated Parmesan cheese
1 large egg
Dash of freshly grated nutmeg
Salt and freshly ground black pepper

Butter and Sage Sauce

1 stick butter
8 sage leaves
Freshly grated Parmesan

Add the pasta into a large mound on your work surface. Make a well and add the eggs to the center. Use a fork to whisk them together. Once blended, keep whisking the eggs and slowly whisk in the edges of the flour. Use your hands and fold the eggs and flour all together. While still loose, drizzle in the oil and the water, keep kneading together until smooth, elastic, and warm. Wrap in a clean kitchen towel and let rest while you make the filling,


Bring two pots of water to a boil. Add salt. Break the Swiss chard in half and add to one pot of boiling water and cook for 3 minutes. Add the spinach to the second pot of water and boil for 5 minutes. Drain both well and squeeze all the water out until dry. Chop leaves very fine. Add to a large mixing bowl along with the cheese, egg, nutmeg, and Parmesan cheese. Mix together well.

To assemble:


Cut the dough into 4 equal pieces. Roll dough through the pasta machine beginning at the largest setting and working your way down. You want the pasta about ¼ inch thick and in a long but rectangular sheet. Flour your work surface and add about 1 tablespoon of the filling onto the pasta, leaving a 2 inch space between the next drop of filing. Trim the edges with a pasta cutter to make sheets even. Lightly wet the edges lightly with water. Fold the dough in half, over the filling, like a book. Use fingers and the side of your hand to press the seams closed and seal between each filling mound. Press the edges shut. Use pasta cutter to trim into ravioli.

To Finish:


Melt butter in a large sauté pan. Add the sage leaves an cook until just crisp and fragrant.


Bring a large pot of water to boil. Add raviolis in batches, about 10 at a time, to the boiling water, and cook for 1 ½ minutes, until floating. Add the ravioli to the melted butter, toss, and add freshly grated Parmesan cheese.


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