Lucca-style Tortelli

Instructions

1. 1

   For the pasta, combine the flour with the eggs, a tablespoon of olive oil, a tablespoon of water, and a pinch of salt. Knead well with your hands on a clean surface for at least 15-20 minutes, until the dough is elastic and smooth. Form a ball, cover it, and refrigerate for an hour.

2. 2

   Chop the shallot and sauté it in a little olive oil and salt. Add the ground meats and brown them evenly, stirring with a wooden spoon. Deglaze with wine and let it evaporate.

3. 3

   Season with a teaspoon of chopped parsley, a few sprigs of thyme, and a grind of black pepper.

4. 4

   Transfer the meat to a saucepan and add the chopped blanched Swiss chard. Also add the egg and the bread soaked in rice milk and squeezed dry. Mix well to create the filling for the tortelli. Season with salt to taste.

5. 5

   Divide the dough into four portions and roll each out thinly with a rolling pin. Cut into squares about 5-6 centimeters in diameter and place a teaspoon of filling in the center.

6. 6

   Fold the corners of the dough over the filling, pressing the edges firmly to create triangular tortelli. Repeat the process until all the dough and filling are used.

7. 7

   Cook the tortelli in lightly salted boiling water. While the tortelli are cooking, heat the sauce in a large pan and use a slotted spoon to transfer the cooked tortelli to the sauce. Gently toss to coat.