Mix the eggs, yolks, olive oil and salt in a
food processor with the metal blade. Add the
flour and continue to mix until it comes together
in a ball in the food processor. (The amount
of flour needed can vary a little depending
on the size of the eggs and the dampness of
the flour.) Take the pasta ball out of the processor
and knead it with your hands until it is elastic
and smooth. Wrap it in plastic and let it sit
for an hour at room
Prepare the swiss chard. Thoroughly wash it
in cool water to remove the dirt. Remove the
stalks. Place the wet chard in a covered sauté
/ frying pan at high heat to steam it. (No additional
water is necessary.) This should take only a
few minutes. Thoroughly drain the swiss chard
and squeeze out the excess water. Cool in the
off any major pieces of fat from the roasted
veal and chop in the food processor (with the
metal blade) until it is slightly coarse. Add
the cooked swiss chard and process until fine.
Empty the mixture into a bowl and stir in all
the other ingredients. Mix well.
assemble the tortelli:
Using a manual pasta rolling machine (Imperia
or Atlas), roll out half of the pasta until
very thin. Lay the rectangular sheet of pasta
onto a lightly dusted surface. Spoon small balls
of the filling onto the sheet, two across, about
3" apart down half the length of the sheet.
Do this to only half the length of the sheet,
as the other half will be folded over to make
the top of the tortelli. Before folding, spray
the pasta lightly with water so that the two
halves will stick and seal. Fold over and press
the edges together.
a ravioli cutter wheel or a knife, cut out the
square tortelli shapes from the filled pasta
sheet. (If a knife is used, seal the 4 edges
of each tortelli with your fingers.) Place on
floured wax paper. If you will not be cooking
them right away, also cover them with plastic
wrap and refrigerate (will only keep for a few
with the other half of the pasta.
cook the tortelli:
Bring a large pot of water to a boil and add
salt. Add the tortelli and cook until just tender
(try one), about 3 - 4 minutes.
make the butter sauce:
Place all ingredients in a warm bowl and mix.
the hot, cooked tortelli in the bowl with the
with a light sprinkling of grated parmigiano-reggiano
and a fresh sage leaf garnish.