Tortelloni with Swiss chard and Parmesan cream

Name: Tortelloni with Swiss chard and Parmesan cream
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Tortelloni pasta 14.1 oz; Chard 6 ½ cups; Garlic 1 clove; Dried chili pepper 2; Extra virgin olive oil to taste; Fresh liquid cream 1 cup; Parmigiano Reggiano PDO cheese 3.5 oz

it de fr es br

677

Calories per serving

Energy Kcal 677
Carbohydrates g 56.8
of which sugars g 6.8
Protein g 22.8
Fats g 39.9
of which saturated fat g 21.03
Fiber g 2.5
Cholesterol mg 264
Sodium mg 512

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

Transport yourself to the heart of Northern Italy with a delicious plate of tortelloni with chard and Parmesan cream. Really good stuff. This dish, rooted in the traditions of Emilia-Romagna, brings together the convenience of fresh tortelloni and the deep flavors of earthy chard paired with a rich, cheesy sauce. And look, the tortelloni, known for their big, pillowy form, can be stuffed with various fillings, but the combination of tender chard and a creamy Parmesan sauce really really stands out. The mild, slightly earthy chard complements the richness of the cheese, creating a dish that’s both comforting and special.

While locals often enjoy classics like butter and sage or ham in cream, this twist with chard and Parmesan offers a unique take that still pays homage to its roots. And the sauce? The flavor profile is moist and slightly tangy, thanks to the cheese, setting it apart from other stuffed pasta dishes.

Imagine biting into a piece of chard pasta and experiencing the silky sauce and soft, stuffed pasta—it’s pure comfort. For fans of Italian pasta recipes looking for something beyond the usual red sauce, this dish is a perfect choice. Fresh chard, or even Swiss chard if available, introduces a slightly earthy taste that balances the creamy Parmesan sauce beautifully. I gotta say, while making tortelloni from scratch is a wonderful experience—seriously good—this recipe shines even with store-bought pasta, proving its versatility.

It is not just a meal; it’s a little slice of Italy right at your table. Pretty simple, right? Whether you’re preparing dinner for friends or craving something rich and a bit unique, this vegetarian tortelloni recipe promises to satisfy and perhaps even surprise with its simplicity and flavor. It’s a sign of how simple ingredients can create something really special, bringing a touch of Italian warmth and tradition into your home. For real.

INGREDIENTS

677

Calories per serving

Tortelloni pasta 14.1 oz (400 g)

Chard 6 ½ cups (230 g)

Garlic 1 clove

Dried chili pepper 2

Extra virgin olive oil to taste

For the Parmesan cream: Fresh liquid cream 1 cup (250 g); Parmigiano Reggiano PDO cheese 3.5 oz (100 g)

Preparation

How to prepare Tortelloni with Swiss chard and Parmesan cream

To prepare the tortelloni with Swiss chard and Parmesan cream, let's start with the vegetables. After removing the stem 1, cut the short side of the stalks into strips 2 and the green part lengthwise 3.

In a pan, heat a drop of oil and add the peeled garlic and chili pepper for flavor 4. As soon as the base is hot, toss in the cut Swiss chard 5 and let it sauté for a few moments over low heat, stirring occasionally, then remove the garlic from the pan 6.

After about 10 minutes, the Swiss chard will be ready 7. Now move on to the Parmesan cream: pour the cream into a saucepan, turn the heat to medium, and sprinkle in the grated Parmesan 8. Stir occasionally with a whisk 9.

You should obtain a smooth and lump-free sauce 10. Once this is ready, cook the tortelloni in boiling salted water following the times on the package 11. Be sure to drain them as soon as they are al dente directly into the sauce 12.

Quickly toss to blend the flavors 13 and proceed to plating. On the bottom of the plate, pour a little cheese cream 14, then the seasoned tortelloni 15.

Add a little more cream 16 and a sprinkle of pepper 17. Here are your tortelloni with Swiss chard and Parmesan cream ready 18.

Storage

If you prefer, you can store the tortelloni with Swiss chard and Parmesan cream for no more than one day in the refrigerator; it would be preferable to store the cream separately.

Advice

We chose tortelloni filled with spinach and ricotta, but you can use whatever you have available: meat, vegetarian, or mushroom... they will always be excellent! If you wish, you can further enrich the dressing with sun-dried tomatoes or some coarsely chopped and toasted hazelnuts in a pan.

For the translation of some texts, artificial intelligence tools may have been used.