Herb tortelli are more than just a dish: they are an emblem of Parma’s culinary tradition and one of the region’s most recognizable specialties. In Italy’s Emilia-Romagna region, on the night of June 23, St. John’s Eve is celebrated with a tortellata—a feast built specifically around eating these tortelli that are filled with a mixture of greens, ricotta, and Parmigiano-Reggiano (ideally aged at least 24 months). In this recipe from Il Gabbiano in Parma, earthy Swiss chard provides a vegetal backbone to the creamy filling and buttery sage sauce.
Featured in “The Prince of Pork” by John T. Edge in the Spring/Summer 2026 issue. See more recipes and stories from Issue 206.
Makes: About 45 tortelli
Time: 2 hours
Ingredients
For the dough:
- 1 cup all-purpose flour
- 1 cup semolina flour
- 2 medium eggs
For the filling:
- ½ Tbsp. unsalted butter
- 1¾ cups packed Swiss chard leaves (about 2¼ oz.), finely chopped
- 1 cup ricotta
- ¼ cup plus 2 Tbsp. grated Parmigiano-Reggiano
- 1 medium egg
- Grated nutmeg
- Kosher salt
For the sauce:
- 8 Tbsp. unsalted butter
- ⅓ cup coarsely chopped sage leaves
- Kosher salt
- Grated Parmigiano-Reggiano, for garnish
Instructions
- Make the dough: On a clean work surface or in a medium bowl, stir together the flours. Create a well in the center and add the eggs. Starting from the middle, mix with a fork, beating and gradually incorporating more of the flour into the eggs, until a thick batter forms. Using a bowl scraper, cut and fold the remaining flour into the center until a shaggy dough forms. Using your hands, knead the dough until it is smooth and springy, 3–4 minutes. (If the dough is very dry, knead in 3–4 tablespoons of water; if it feels too tight, cover and set aside to rest for 5–10 minutes before continuing to knead.) Wrap tightly in plastic and set aside for 1 hour.
- Make the filling: In a large skillet over medium heat, melt the butter. Add the Swiss chard and cook, stirring occasionally, until wilted, 3–5 minutes. Transfer to a large bowl to cool slightly, then stir in the ricotta, Parmigiano-Reggiano, egg, and a pinch each of nutmeg and salt. Transfer to a piping bag.
- Using a pasta machine or rolling pin, flatten pieces of the dough into thin, even sheets. (Use setting No. 6 on a pasta machine or roll by hand until the dough is very thin but not translucent.) Keep the remaining dough wrapped in plastic while you work.
- Starting 1½ inches from the edges, pipe 1 tablespoon of filling onto the top left corner of one pasta sheet. Continue to pipe balls of filling every 1½ inches down the sheet. Cover with another sheet and press down tightly around the filling to seal and eliminate any air bubbles. Repeat with the remaining dough and filling. Using a fluted pasta cutter or a sharp knife, trim and divide into squares.
- Bring a large pot of salted water to a boil. Add the tortelli, stir immediately, and cook until the pasta floats to the top and is al dente, 4–6 minutes.
- Meanwhile, make the sauce: In a large skillet over medium heat, melt the butter with the sage leaves and a pinch of salt. Drain the pasta, then transfer to the skillet, tossing gently to coat. Serve hot with a generous dusting of Parmigiano-Reggiano.
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