Tortelloni Stuffed With Swiss Chard Prosciutto And Ricotta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOMEMADE YELLOW TORTELLONI DOUGH



Homemade Yellow Tortelloni Dough image

This recipe for pasta dough is from Marcella Hazan's "Essentials of Classic Italian Cooking" and is used to make her delicious Tortelloni Stuffed with Swiss Chard, Prosciutto, and Ricotta.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Yield Makes enough dough for 140 tortelloni

Number Of Ingredients 2

1 2/3 cups unbleached flour, plus more as needed
3 large eggs

Steps:

  • Mound flour in center of a large work surface, and make a well in the middle. Crack eggs into the well.
  • Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
  • Lightly flour work surface; knead dough, adding flour as necessary, until no longer sticky, about 6 minutes. Divide dough into nine equal pieces and wrap in plastic wrap; keep at room temperature until ready to use. Roll or shape as desired.

TORTELLONI STUFFED WITH SWISS CHARD, PROSCIUTTO, AND RICOTTA



Tortelloni Stuffed with Swiss Chard, Prosciutto, and Ricotta image

This delicious tortelloni recipe is courtesy of Marcella Hazan and can be found in her cookbook, "Essentials of Classic Italian Cooking."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 11

2 pounds Swiss chard
Coarse salt
2 1/2 tablespoons very finely chopped onion
3 1/2 tablespoons chopped prosciutto
3 tablespoons unsalted butter
1 cup, fresh ricotta cheese
1 large egg yolk
2/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
1/8 teaspoon freshly grated nutmeg
Homemade Yellow Tortelloni Dough
Tomato Sauce with Heavy Cream

Steps:

  • Remove Swiss chard leaves from stalks; discard stalks. Place Swiss chard leaves in a large bowl and fill with enough water to cover; let stand for a minute. Remove leaves from bowl and drain water; repeat process until Swiss chard is clean and no soil remains at the bottom of bowl.
  • Transfer wet leaves to a large saucepan set over medium heat. Season with salt and cook, covered, until tender, about 12 minutes. Drain and let cool slightly. Gently squeeze out excess moisture from Swiss chard and very finely chop; set aside.
  • Place onion and butter in a small skillet over medium heat and cook, stirring, until onion is browned. Add prosciutto and cook for 1 minute. Add Swiss chard and cook, stirring, until all the butter has been absorbed, 2 to 3 minutes.
  • Transfer Swiss chard mixture to a large bowl and add ricotta, egg yolk, Parmigiano-Reggiano, and nutmeg; season with salt and mix with a fork until well combined; set aside.
  • Set the rollers of a hand-crank or electric pasta machine at their widest opening. Unwrap one piece of dough; flatten with the palms of your hands and run it once through the machine. Fold the dough in thirds like a letter and run through the machine again. Repeat this step two or three times, until the dough is smooth and elastic.
  • Now change the rollers of the pasta machine to the next decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting.
  • Lay a dry, clean towel flat on work surface and set aside. Lay pasta flat on work surface. Place about 1 teaspoon stuffing, 2 inches apart, down the center of the pasta. Fold one long side over the stuffing to cover and join edges. Using a fluted pastry wheel, trim edges and end of pasta. Using the same wheel, cut between every mound of stuffing to seal and separate into squares. Transfer squares to towel, making sure they do not touch. Repeat entire process with remaining dough and filling.
  • Bring a large pot of water to a boil. Add salt and 1 tablespoon olive oil. Add tortelloni, and cook until tender, about 6 minutes. Using a slotted spoon, gently transfer tortelloni to a colander to drain. Transfer tortelloni to a large platter. Top with sauce and sprinkled Parmigiano-Reggiano; serve immediately.

SWISS CHARD AND TORTELLINI SOUP



Swiss Chard and Tortellini Soup image

Swiss chard is a wonderful green that often gets overlooked. It has a slightly sweet flavor and a firm texture. The combination of Swiss chard, mushrooms and tortellini makes for a hearty and delicious soup. Serve this with garlic rubbed croutons for a filling and comforting meal. The better than bouillon makes for a nice flavor but you could always use chicken broth for this soup if you're not vegetarian:-)

Provided by Aioli_Queen

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
1/2 teaspoon red pepper flakes
3 tablespoons fresh rosemary, minced
1 teaspoon kosher salt
1 medium vidalia onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
8 ounces cremini mushrooms, thinly sliced
1 lb swiss chard, sliced in ribbons (red, yellow, or white)
1 tablespoon better than bouillon vegetable stock base
10 cups vegetable broth
1 lb tortellini (fresh or frozen cheese or mushroom filled)
1 (15 ounce) can diced tomatoes with juice
2 tablespoons red wine vinegar
1/2 cup grated pecorino romano cheese (optional)

Steps:

  • Heat a stockpot with the olive oil. Add the pepper flakes, rosemary, salt, onion, bell pepper and garlic. Saute until the onions are just beginning to color and add the mushrooms. Saute for about five minutes or until the mushrooms are losing their liquid.
  • Add the Swiss chard and the better than bouillon and cook until the swiss chard is starting to wilt, about three or four minutes.
  • Add the vegetable broth and bring to a gentle boil.
  • When the soup is gently boiling add the tortellini.
  • If using frozen tortellini allow them to cook for about 5 minutes before adding the tomatoes.
  • If using fresh let them cook for about 2 minutes before adding the tomatoes.
  • Once you've added the tomatoes stir, reduce heat to medium and allow to simmer for about 8 minutes.
  • Turn off the heat and add the vinegar, stirring thoroughly.
  • Serve in deep bowls sprinkled with the Romano.

Nutrition Facts : Calories 349, Fat 12.7, SaturatedFat 3.8, Cholesterol 31.8, Sodium 869.7, Carbohydrate 48.1, Fiber 4.7, Sugar 6.5, Protein 13.6

CHICKEN PROSCUITTO TORTELLONI



Chicken Proscuitto Tortelloni image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 12 to 14 tortelloni

Number Of Ingredients 11

1 boneless, skinless chicken breast
2 teaspoons minced garlic
2 teaspoons chopped parsley
Kosher salt and freshly ground black pepper
1/2 cup olive oil
3 slices prosciutto
3 ounces ricotta
1 tablespoon grated Pecorino-Romano
2 eggs
2 tablespoons unsalted butter, melted
6 to 7 sheets fresh pasta

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the chicken breast length-wise down the middle. Place it on a small sheet pan and cover with 1 teaspoon each of the garlic and parsley; sprinkle with salt and pepper. Drizzle with the olive oil. Bake until the breast reaches an internal temperature of 165 degrees F, about 10 minutes. Let cool, then cut into small pieces.
  • Stack the prosciutto and finely chop.
  • Toss together the chicken, prosciutto, ricotta, Pecorino-Romano, 1 of the eggs, the remaining parsley and garlic and a sprinkle of salt and pepper. Mix until thoroughly combined.
  • Cut the pasta sheets into strips about 3 1/2-inches wide and 8-inches long. Whisk the remaining egg and brush on the pasta sheets.
  • Cut circles of pasta from the pasta strips using the cookie cutter.
  • Place a teaspoon of the chicken mixture in the center of each circle and fold the bottom half to the top. Pinch both sides towards the center.
  • Bring a large pot of salted water to a boil and cook the pasta until tender, about 4 minutes.

PROSCIUTTO TORTELLINI



Prosciutto Tortellini image

Scott Jones of Tulsa, Oklahoma spruces up store-bought frozen cheese tortellini with peas, prosciutto and a smooth, cheesy sauce. You can't beat this side dish for speed and satisfying taste.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 package (19 ounces) frozen cheese tortellini
1 tablespoon all-purpose flour
1 cup half-and-half cream
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
10 thin slices prosciutto, chopped
1 package (10 ounces) frozen peas
1/4 teaspoon white pepper

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat., Drain tortellini; add to the cheese sauce. Stir in the prosciutto, peas and pepper. Cook for 5 minutes or until heated through.

Nutrition Facts :

More about "tortelloni stuffed with swiss chard prosciutto and ricotta recipes"

RECIPE - SWISS CHARD AND RICOTTA TORTELLI - ACADEMIA BARILLA
recipe-swiss-chard-and-ricotta-tortelli-academia-barilla image
2015-07-28 Bring a pot of water to a boil, then add the chard and blanch for 2 or 3 minutes: drain the vegetables and let cool. Squeeze to remove excess water. …
From academiabarilla.it
4/5 (3)
Category First Courses
Cuisine Emilia Romagna
Total Time 45 mins


RECIPES - PROSCIUTTO AND CHEESE TORTELLONI WITH BUTTER AND ...
recipes-prosciutto-and-cheese-tortelloni-with-butter-and image
Add the Tortelloni to the skillet, add the Parmigiano Reggiano cheese, toss and season with salt and pepper to taste. Top the crostini with the prosciutto. Divide the Tortelloni among bowls and serve with the crostini on the side.
From giovanniranausa.com


BAKED TORTELLINI WITH CHARD, MUSHROOMS, AND MOZZARELLA RECIPE
2015-09-18 Instructions. 1 Preheat the oven to 375°F. 2 In a large, deep, ovenproof frying pan over medium heat, warm a glug of olive oil, then add the onion, sliced chard ribs, and a big …
From chowhound.com
5/5 (1)
Total Time 45 mins
Cuisine Italian
Calories 790 per serving
  • Preheat the oven to 375°F. In a large, deep, ovenproof frying pan over medium heat, warm a glug of olive oil, then add the onion, sliced chard ribs, and a big pinch of salt.


STUFFED TORTELLINI RECIPE GETS A HALAL SUBSTITUTE - YVONNE ...
2008-10-18 Today I learned more about a renowned food writer, Marcella Hazan, than I had known before. She appeared today on the Martha Stewart Show preparing a Tortelloni Stuffed with Swiss Chard, Prosciutto and Ricotta served with a heavy cream tomato sauce. She also talked about her new book, Amarcord: Marcella Remembers, available online. The base of this …
From myhalalkitchen.com
Reviews 1
Estimated Reading Time 3 mins


34 FILLED PASTA RECIPES - DELICIOUS. MAGAZINE

From deliciousmagazine.co.uk


TORTELLONI WITH SWISS CHARD, PROSCUITTO, AND RICOTTA ...
Mar 13, 2013 - Tortelloni with Swiss Chard, Proscuitto, and Ricotta
From pinterest.com


RICOTTA AND CHARD RECIPES (79) - SUPERCOOK
Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent . SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list ricotta and chard. Order by: Relevance. Relevance Least ingredients Most ingredients. 79 results. Page 1. Paccheri pasta filled with ricotta and chard. food52.com. It …
From supercook.com


HOMEMADE YELLOW TORTELLONI DOUGH RECIPES - EASY RECIPES
This recipe for pasta dough is from Marcella Hazan's "Essentials of Classic Italian Cooking" and is used to make her delicious Tortelloni Stuffed with Swiss Chard, Prosciutto, and Ricotta. Mound flour in center of a large work surface, and make a …
From recipegoulash.com


TORTELLINI WITH SWISS CHARD RECIPE
Tortellini with swiss chard recipe. Learn how to cook great Tortellini with swiss chard . Crecipe.com deliver fine selection of quality Tortellini with swiss chard recipes equipped with ratings, reviews and mixing tips. Get one of our Tortellini with swiss chard recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Tortellini, White …
From crecipe.com


TORTELLONI STUFFED WITH SWISS CHARD, PROSCIUTTO, AND ...
Save this Tortelloni stuffed with Swiss chard, prosciutto, and ricotta recipe and more from Essentials of Classic Italian Cooking to your own online collection at EatYourBooks.com
From eatyourbooks.com


WHAT'S FOR DINNER?! RICOTTA STUFFED SWISS CHARD RECIPE ...
What's for dinner?! RICOTTA STUFFED SWISS CHARD Recipe//Blissful Spaces#blissfulspaces #growyourown #swisschardrecipe #garden #gardeningchannelHello, everyon...
From youtube.com


RICOTTA SWISS CHARD TORTELLONI WITH GORGONZOLA SAUCE RECIPES
Add prosciutto and cook for 1 minute. Add Swiss chard and cook, stirring, until all the butter has been absorbed, 2 to 3 minutes. Transfer Swiss chard mixture to a large bowl and add ricotta, egg yolk, Parmigiano-Reggiano, and nutmeg; season with salt and mix with a fork until well combined; set aside.
From tfrecipes.com


PROSCIUTTO & CHEESE TORTELLONI - GIOVANNI RANA
Prosciutto is aged in the perfect climate conditions to bring out its rosy color and sweet disposition. Amazing. in three simple steps. Boil 4 quarts of water. Reduce heat to a gentle boil. Add a pinch of salt. Add pasta. Do not separate uncooked pasta if it sticks together; it will naturally separate while cooking.
From giovanniranausa.com


RICOTTA-SWISS CHARD TORTELLONI WITH GORGONZOLA SAUCE
Ricotta-Swiss Chard Tortelloni with Gorgonzola Sauce. Be the first to Review/Rate this Recipe. Saved From: www.marthastewart.com . prep: 0 hr ; cook: 0 hr ; total: 0 hr ; Print Save. US Metric. servings: Summary. Recipe from "Biba's Italy," by Biba Caggiano. Ingredients. 1/4 pound sweet gorgonzola cheese; 1 1/2 cups heavy cream; 1/2 cup homemade chicken broth, or store …
From mealplannerpro.com


HOMEMADE YELLOW PASTA DOUGH
This recipe for pasta dough is from Marcella Hazan's "Essentials of Classic Italian Cooking" and is used to make her delicious Tortelloni Stuffed with Swiss Chard, Prosciutto, and Ricotta. Ingredients. 1 2/3 cups unbleached flour, plus more as needed; 3 large eggs; Instructions. Click Here For Step-By-Step Instructions. Tags . Italian. vegetarian. ovo vegetarian. pescetarian. …
From mealplannerpro.com


RECIPE FOR SWISS CHARD, PROSCIUTTO AND RICOTTA TORTELLONI ...
24-ott-2013 - Recipe for Swiss Chard, Prosciutto And Ricotta Tortelloni With Sage Butter : La Cucina Italiana
From pinterest.com


PROSCIUTTO AND CHARD RECIPES (10) - SUPERCOOK
Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list prosciutto and chard. Order by: Relevance. Relevance Least ingredients Most ingredients. 10 results. Page 1. Tortelloni Stuffed with Swiss Chard, Prosciutto, and …
From supercook.com


TORTELLONI FILLED WITH SWISS CHARD (TORTELLONI DI BIETE ...
Save this Tortelloni filled with Swiss chard (Tortelloni di biete) recipe and more from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating to your own online collection at EatYourBooks.com
From eatyourbooks.com


10 BEST STUFFED PASTA TORTELLINI RECIPES | YUMMLY
Stuffed Pasta Tortellini Recipes 201,886 Recipes. Last updated Jan 23, 2022. This search takes into account your taste preferences. 201,886 suggested recipes. Tortellini with Sausage Miles-MeredithThompson. tortellini, olive oil, heavy cream, tomato sauce, salt, garlic and 1 more . Tortellini & Salmon Salad Wish-Bone. tortellini, Wish-Bone Italian Dressing, grated …
From yummly.com


Related Search