Irma is a our oldest Pasta Granny and she was keen to invite us back and make tortelloni.
She made a large quantity, I suggest you have the amounts. Use 300g 00 flour and 3 eggs for the pasta. for the filling, allow 100g cooked, squeezed dry, chopped Swiss chard, 150g ricotta (drained), a tablespoon of chopped parsley and a tablespoon of double (heavy) cream, 50g 30 month (aged) parmigiano (or to taste), salt and pepper.
For the tomato sauce, use the best passata you can find (400ml) heat it up with a little extra virgin olive oil and let it simmer for 10 minutes or so. Take it off the heat and melt 30g or so of unsalted butter into it. More Parmigiano to serve.
Thank you to Caseifico Casello for showing us round (and for their delicious cheese).
