Ricotta Swiss Chard Tortelloni With Gorgonzola Sauce Food

RICOTTA-SWISS CHARD TORTELLONI WITH GORGONZOLA SAUCE

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.

SWISS CHARD AND RICOTTA CROSTATA

Steps:

• Combine the flour, Parmesan, mascarpone, salt, cayenne and butter in the bowl of a food processor and pulse, pulse, pulse, until it looks very dry and crumbly--what I like to call the Parmesan stage. Add the eggs and pulse until the mixture forms a ball. Remove the dough from the food processor, and refrigerate for at least 30 minutes.
• Coat a large saute pan generously with olive oil. Add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic has become golden brown and is very aromatic remove it and discard, it has fulfilled its garlic destiny. Add the Swiss chard stems, leeks and 2 to 3 tablespoons of water and season with salt. When the water has evaporated and the stems and leeks are soft, add the leaves. Season the leaves with salt and saute until they are very soft and wilted. Remove from the heat and allow the Swiss chard to cool.
• In a large bowl combine the ricotta, Parmesan, eggs, cayenne and the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning if needed (it will). Set aside.
• Preheat the oven to 375 degrees F.
• Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out.
• Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick. Transfer the dough to a large sheet try lined with parchment paper. Lay the dough out flat, don't worry about the overhang on the sides. Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge. Fold the dough up around the filling to make a "free-form pie". Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm, golden brown and shiny, about 45 to 50 minutes. Remove from the oven and let cool for 10 to 15 minutes before slicing, this will allow it to up for easier slicing.
• Serve hot or at room temperature.
• What a delightful lunch!!!

ORECCHIETTE WITH GREENS, GARBANZO BEANS AND RICOTTA SALATA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
• In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.
• Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.

SWISS CHARD RAVIOLI

Steps:

• Bring 1/4 cup water to boil in large pot. Add chard leaves. Cover; cook until tender but still bright green, stirring occasionally, about 3 minutes. Drain. Cool slightly. Squeeze dry. Chop chard finely. Transfer to large bowl. Mix in ricotta, 1/3 cup Parmesan cheese, egg, garlic, thyme, salt, rosemary and pepper.
• Line baking sheet with foil or plastic wrap; sprinkle with flour. Place 1 gyoza wrapper on work surface. Brush surface of wrapper with some egg white. Spoon generous 1 teaspoon chard mixture into center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to baking sheet. Repeat with remaining wrappers, egg white and chard mixture to make 32 ravioli total. (Can be made 8 hours ahead. Cover and chill.)
• Melt butter in heavy small skillet over medium heat. Add sage; stir 1 minute. Season with salt and pepper. Remove from heat.
• Working in batches, cook ravioli in large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer ravioli to large shallow bowl.
• Pour sage butter over ravioli and toss. Serve, passing additional Parmesan cheese alongside, if desired.

SWISS CHARD AND TORTELLINI SOUP

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.

RICOTTA AND RED CHARD CANNELLONI

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté until translucent, about 5 minutes. Add chard; toss until wiled and almost tender, about 3 minutes. Transfer mixture to large bowl; cool 10 minutes. Mix in ricotta and 1 cup Parmesan. Season with salt and pepper.
• Spread 3/4 cup sauce over bottom of 13x9x2-inch glass baking dish. Place 1 lasagna noodle on work surface. Spread 1/3 cup filling over noodle. Starting at 1 short side, roll up noodle jelly roll style. Place filled noodle, seam side down, in prepared dish. Repeat filling and rolling remaining lasagna noodles. Arrange in dish. Pour remaining sauce over cannelloni. (Can be made 1 day ahead. Cover with plastic wrap; refrigerate. Uncover; let stand at room temperature 30 minutes before continuing.)
• Preheat oven to 350°F. Cover dish loosely with foil. Bake cannelloni until heated through, about 45 minutes. Let stand uncovered 10 minutes. Serve, passing remaining 1 1/2 cups Parmesan.

TORTELLONI STUFFED WITH SWISS CHARD, PROSCIUTTO, AND RICOTTA

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.

RICOTTA/SPINACH TORTELLONI WITH GORGONZOLA SAUCE & PINE NUTS

Steps:

• Roast pine nuts or slivered almonds in pan until very lightly browned.
• Set aside.
• Heat olive oil in a large skillet.
• Add onion, garlic, and red pepper flakes(if using) and saute until transparent.
• Add white wine and whipping cream and simmer for 3-4 minutes.
• Add Gorgonzola cheese and continue to simmer for 3 minutes.
• Cook Tortelloni according to package directions.
• Add roasted pine nuts, salt, pepper and drained Tortelloni to skillet.
• Turn off heat, cover and let sit for 2 minutes.
• Garnish with chives.
• Serve immediately.