Recipe for 8 portions
Ingredients for the pasta:
300g fine flour and 3 eggs
Ingredients for the filling:
600g Swiss chard (250g when cooked)
80g butter
50g sage
1 onion (40g)
1 clove garlic
80g grated Grana Padano or Parmesan cheese
40g breadcrumbs
20 leaves costmary (Erba di San Pietro)
salt,
nutmeg, as needed
Method
The filling must be prepared the evening before so that the costmary flavours the mixture more. Boil the chard, strain, dry and chop. Melt the butter in a saucepan with the sage and fry the sage until it is crunchy; remove and put to the side. Add the finely chopped onion to the same butter along with the garlic. Add the sage and a tablespoon of grated bread. Chop everything. Cook the chard in the remaining butter and, after 2 minutes, add the chopped onion, garlic, sage and breadcrumbs. Allow the mixture to dry and then cool; add the nutmeg, salt and the finely chopped costmary. Place the entire mixture in a bowl; add 1 egg, 60g of cheese and the remaining breadcrumbs. Mix well and leave to stand.