Instructions: Chop and boil the chard or beet tops 20 minutes and cool.

In a mixing bowl, stir together cooked chard, ricotta, Parmigiano, eggs and nutmeg until well blended and season with salt and pepper.

Lay pasta sheets out on to work surface and cut into 2 inch squares. Place 2 teaspoons chard mixture in center of each and fold into rectangles, pressing firmly on all edges to seal.

Bring 6 quarts water to boil and add 2 tablespoons salt. Place tortelli carefully in water, lower heat to high simmer, and cook 3 to 4 minutes until tender. Melt butter in a 12 inch to 14 inch saute pan. Drain tortelli carefully and place in pan with butter. Toss to coat and serve immediately with grated cheese on the side.

Yield: 4 servings

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