These ricotta and Swiss chard stuffed ravioli are a speciality of Parma, northern Italy - where they are called Tortelli d'erbetta. And they're served with generous amounts of butter and Parmigiano Reggiano. These are delicious. The ingredients Claudia uses are the following. Dough 500g OO flour, 5 eggs Filling: 400g fresh ricotta (fior di latte - with extra cream - if possible) 150g chopped, squeezed dry spinach (the mixture should be flecked, not solid green) 200g grated 24 month Parmigiano Regggiano nutmeg and salt To serve: lots of melted unsalted butter, and grated Parmigiano Subscribe and see you every Thursday for a scrummy helping of Pasta Grannies! Follow the Pasta Grannies adventure over on.... Facebook https://www.facebook.com/pastagrannies/ Instagram https://www.instagram.com/pastagrannies/ Twitter https://twitter.com/pastagrannies website https://www.pastagrannies.com/