About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Tortelli Stuffed with Ricotta and Parsley | Main | Cappellacci – Ravioli Filled with Sweet Potatoes »

Tortelloni with Swiss Chard, Proscuitto, and Ricotta

It seems that this has been an interesting week for all of us on this project. I have really been intrigued with all of the postings. It made me feel like I was in good company today as I took on the challenge of the tortelloni.

I just purchased the pasta roller attachment for my Kitchenaid Mixer. The instructions seemed straightforward, so I was ready to begin. I made the pasta dough as laid out in the recipe and kneaded it appropriately. While I rested the dough, I started the swiss chard cooking. Marcella has given complete directions on this process. I then squeezed out all of the liquid and chopped the chard fine. I cooked the proscuitto with some onion and butter and then added the Swiss Chard. I then mixed this with ricotta, egg, and parmigiano-reggiano. The stuffing tasted incredible. I could have sat down with a spoon and made that lunch! Luckily, I remembered that I had to finish the job, so I restrained myself.


The actual rolling out of the pasta and forming the tortellini went well. It was just time consuming. It would have been better if I had a pasta cutter, but I didn’t think about that until too late. Next time I will have all of my ducks in a row!


I served the tortelloni with the Butter and Sage sauce. It was wonderful. This was definitely the best recipe of the book for us. Michael was so impressed. The flavors melded together, turning this into a plate full of heaven.

Comments (10)

Marcella Hazan:

Beth, when it comes to pasta I don't like to play favorites, but this is definitely in the front rank. The flavors are the essence of the taste of Emilia-Romagna: prosciutto, parmigiano, prosciutto, egg pasta!

I am glad you got the Kitchen-Aid pasta attachment. It's a wonderful gadget and it will lead to many successful meals. You did a fine job in shaping the tortelloni. I am concerned that you lay them out too close together. When they are too close they have a way of reaching for each other and bonding. When you pry them apart they tear. Yours obviously didn't, but be careful in the future, especially if you don't cook them the moment they are made.

Beth Responds-Thanks for all of your helpful hints. I actually had them spread out more while I made them, but I had put them on a white towel and when I went to photograph them, it didn't look good. So, I transferred them to the green towel for the picture. They had dried some by that time, which is what probably saved me! I will definitely keep that in mind next time!

They sound delicious and look perfect!

Beautiful Beth!

This is one of our favorites as well.


Now, THOSE would probably be my favorite tortellini! Good job, Beth.

Any chance you can teach one of your cooks at Viviano's to do this? What a great item it would be on the menu! hint, hint

Beth responds- Michael and I were talking about that this morning. It would probably be to time consuming for our regular days, but this one is a recipe that I will consider for our Valentines night dinner.

Mindy Smith:

I agree with Jan, these would be a favorite of mine too!!

Brava Beth!


Great job on the torts Beth. I am in awe of the skills of my accomplices.

Ray Anne:

"A plate full of heaven..." What a beautiful phrase. Evocative, and no doubt, true. Thanks.


Beth,this looks delicious! Great job.

Good job, Beth!

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This page contains a single entry from the blog posted on July 11, 2010 8:00 AM.

The previous post in this blog was Tortelli Stuffed with Ricotta and Parsley.

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