Pasta Tordellata (Pasta with ravioli filling on the outside)

Pasta Tordellata (Pasta with ravioli filling on the outside)This is a hearty dish which is normally made during the winter months.
Pasta Tordellata (serves 8)

Ingredients:

  • 800 grams (1.73 lbs) of pappardelle pasta (You can find this pasta in specialty stores. Pappardelle are wide, rustic egg noodles and can be plain or green if made with spinach. If you choose, you can also make the pasta yourself. You will find various pappardelle recipes online.)

  • 500 (1.1 lb) grams of lean ground beef

  • 1 kg (2.2 lbs) of Swiss chard

  • 500 grams (1.1 lb) of whole peeled tomatoes

  • 500 grams (1.1 lb) of fresh ricotta (sheep’s milk ricotta is preferable)

  • 1 T Tomato paste

  • 1 carrot chopped

  • 1 celery stalk chopped

  • 1 medium onion chopped

  • Some cinnamon, cloves (4 or 5), and

  • ½ cup extra virgin olive oil

  • 1 glass of red wine

  • Salt and pepper to taste

  • Freshly grated parmesan cheese

Preparation:

Pasta Tordellata (Pasta with ravioli filling on the outside)In a large, heavy pan, place the olive oil then the ground beef and the chopped carrot, celery and onion. Heat until the oil starts to sizzle and add the cinnamon, a few cloves, salt and pepper (if you don’t want whole cloves in the final sauce, you can make a small sack out of some cooking gauze for the cloves and remove the sack when the sauce is cooked). When the meat starts to stick to the pan, add the wine. When the wine has fully evaporated, add the tomatoes and 1 T of tomato paste that has been diluted in a couple Ts of water. Bring to a simmer and cook on low heat for about 1 ½ hours.

Prepare the chard by cooking it in boiling, salted water. Drain, and chop the chard. Keep the chard warm and combine with the ricotta in a bowl. Generously grate some fresh nutmeg over the mixture and blend with a wooden spoon.

Cook the pasta according to package directions. Drain.

In a large tray, spread a layer of the chard mixture, then a layer of the meat sauce, then a layer of pasta. Sprinkle generously with some grated Parmesan cheese. Repeat the process until the pasta is finished. If you are not serving this immediately, keep it in a warm oven. Serve with some grated parmesan on the side for those who want an additional sprinkling.