Tortelli d erbette

Method

1. 1 Boil the rainbow chard leaves for 3 minutes, then squeeze out the excess water and chop them finely. If the filling still contains water, the pastry shell will burst when boiled.
2. 2 Mix the cabbage with the drained ricotta, parmigiano, and nutmeg, then season with salt.
3. 3 Knead the dough with the egg for 10 minutes, let it rest for 30 minutes, then roll it out into a thin strip 1 mm thick.
4. 4 Place spoonfuls of filling 5 cm apart, fold the dough strip up, and squeeze out all the air before cutting with a serrated knife.
5. 5 Boil for 4 minutes, then mix with melted butter and parmesan, omitting tomato sauce to preserve the natural flavor of the wild vegetables.

With an appliance

• Microwave 58 min

  Replace step 1: place wet cabbage leaves in a container with a vent, microwave at 900 W for 2 minutes, then let cool and squeeze dry; keep the steps for filling, shaping, and boiling the dumplings the same.