Tortelloni Filled with Prosciutto Di Parma®

  • Cooking Time 1hr
  • Difficulty Level intermediate


Please note: Changing serving size does not affect cooking time and directions, which are written for the original serving size.


  1. Remove the stalks from the Swiss chard. Wash the leaves in several changes of cold water and place them in a pot with just the water that clings to them and a sprinkling of salt. Put the pot over medium high heat, cover and cook until the leaves are tender. Drain and, when cool enough to handle, squeeze as much water out of the leaves as possible.
  2. Put the butter and chopped onion in a sauté pan over medium heat and sauté until the onion turns a rich golden color. Add the diced prosciutto and sauté for about another minute. Add the Swiss chard and sauté for another 3 minutes. Do not worry if it absorbs all the butter. Transfer the contents of the pan to a mixing bowl and let it cool.
  3. When the sautéed Swiss chard is cool, add the ricotta, egg yolk, the 1/2 cup of grated parmesan cheese and nutmeg. Mix well until the mixture is combined then taste for salt.
  4. Make the pasta dough by combining 2 eggs with 1 and 1/2 cups of flour. Roll out the pasta dough until it is very thin. If using the pasta machine roll out just one strip at a time. If you've rolled out the pasta by hand, cut a strip approximately 3" wide and cover the rest with plastic. Place dollops of about 1 tablespoon of the filling along the bottom half of the strip spaced about 1" apart. Fold the top half of the pasta strip over the stuffing and, using a pastry cutting wheel, cut along the bottom edge, the sides, and in between each dollop of stuffing forming square tortelloni. The edges should be sealed by the cutting action of the pastry wheel, however, make sure they are and pinch shut any loose edges with your fingers. Place the torelloni on a dry cloth, spaced enough apart so they won't stick to each other, and continue the process until all the pasta and/or the stuffing is used up.
  5. Gently heat the tomato sauce or set aside 6 tablespoons of butter cut into small pieces and 1/2 cup of grated parmigiano-reggiano.
  6. Bring 4 quarts of water to a boil, add 1 tablespoon of salt and 1 tablespoon of olive oil and carefully drop the tortelloni using the towel to slide them in. When the edges of the tortelloni are cooked al dente, drain well and transfer to a serving platter. Pour the sauce over them and the 1/3 cup parmesan cheese and gently toss until they are evenly coated with sauce. Serve at once.
  7. If using fresh tomatoes peel them. Coarsely chop the tomatoes and put them in a sauce pot. Place over medium heat, add the butter, and season with salt.
  8. Peel the onion, trim away the root end, cut in half and add to the pot. When the tomatoes begin to bubble, lower the heat to low and simmer until the tomatoes are no longer watery and the sauce has reduced, 30-45 minutes, depending on the size and shape of the pot. The sauce will cook faster in a larger, wider pot. When the sauce is done you should not see any more liquid in the pan.