Swiss Chard Tortelli

with Lumache and Olives



1 pound Swiss chard or beet tops, rinsed, chopped and boiled 20 minutes and cooled

2 cups ricotta

1 cup freshly grated Parmagiano Reggiano, plus 1/2 cup

2 eggs

1/2 teaspoon freshly grated nutmeg

1 recipe basic pasta dough, rolled to thinnest setting



Lumache alla Marchigiana (snails, Le Marche style)

5 pounds snails, purged overight with 1/2 pound cornmeal or 2 cans escargot

6 tablespoons virgin olive oil

2 medium onions, thinly sliced

6 cloves garlic, thinly sliced

2 tablespoons chopped fresh thyme leaves

1 cup dry white wine

1 cup basic tomato sauce

1 cup gaeta olives, with pits


Serves 4