Jul 13 2026
Restaurants›Rossoblu›Tortelloni Recipe

Tortelloni Recipe

Inspired by Rossoblu
Time1h 30m
Serves4

SWISS CHARD, RICOTTA, TOMATO-BUTTER SAUCE

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta Dough

Filling

Tomato-Butter Sauce

Method

Pasta Dough

  1. 1

    Make the Dough

    In a large bowl, combine flour and salt. Make a well in the center, add eggs, and mix until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.

Filling

  1. 2

    Prepare the Filling

    Blanch Swiss chard in boiling water for 2 minutes, then drain and chop finely. In a bowl, combine Swiss chard, ricotta, Parmesan, nutmeg, salt, and black pepper. Mix well.

Assemble Tortelloni

  1. 3

    Form the Tortelloni

    Roll out the pasta dough into thin sheets. Cut into squares (about 3 inches). Place a teaspoon of filling in the center of each square. Fold the square diagonally to form a triangle, pressing to seal. Bring the two corners of the triangle together and pinch to seal, forming a tortelloni.

Tomato-Butter Sauce

  1. 4

    Prepare the Sauce

    In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in crushed tomatoes, salt, and black pepper. Simmer for 10 minutes, then add fresh basil.

Cook and Serve

  1. 5

    Cook Tortelloni

    Bring a large pot of salted water to a boil. Cook tortelloni in batches for about 4 minutes or until they float. Drain and toss with the tomato-butter sauce. Serve warm.

More from Rossoblu