Tortelloni stuffed with Swiss chard, prosciutto, and ricotta from Essentials of Classic Italian Cooking (page 211) by Marcella Hazan
- whole nutmeg
- unbleached all-purpose flour
- Show all ingredients...
- Serves : 6 (makes about 140)
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Tomato sauce with heavy cream; Butter and Parmesan cheese sauce; Butter and sage sauce (Burro oro e salvia)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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