View source for Anolini di biete

[[Pasta|&lArr; Pasta]][[Recipes from cookery books|&lArr; Recipes from cookery books]]

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This is a traditional tortellini recipe but I make anolini instead.  The difference is that tortellini are square and anolini are half moons.  Marcella suggests that cooked leaf of the chard doesn't preserve well so eat on day of making.

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==Ingredients==
: a sheet of home made [[Pasta#Rolled pasta for pasta ripiena, stuffed pasta|pasta]] made with one egg and yolk
;:for the filling
:bunch of swiss or rainbow chard
:salt
:1 Tbsp finely chopped onion
:25g prosciutto, rolled pancetta or green bacon
:30g butter
:100g ricotta
:1 egg yolk
:30g parmesan cheese
:grated nutmeg
;:for the sauce
:70g double cream
:1½ Tbsp butter
:25g parmesan cheese

==Method==
#Pull the chard leaves from the stalks which you don't need for this recipe. Thoroughly wash the chard leaves in several changes of cold water, drain but don't dry - you want the water clinging to the leaves. Transfer to a saucepan, add salt, cover a cook over low heat until tender, taking care they don't dry out and burn, for about 15 minutes depending how tough the leaves are.  Drain, squeeze out as much moisture as you can and chop really fine.
#In a small frying pan, sauté the chopped onion and prosciutto in butter.  After less than a minute add the chopped chard and a pinch of salt and cook a further 2-3 minutes till all the butter has been absorbed.
#Transfer to a bowl and add the ricotta, egg yolk, cheese and nutmeg.  Mix well and check seasoning.
#Roll the pasta as thinly as possible.  Cut disks with an 8cm cutter. Put a small walnut sized piece of filling on each disk. Fold the disk in half over the filling and seal tightly expelling all the air.  Use a little water on the edge if the pasta is too dry to seal on its own.
#Cook the anolini in boiling salted water for 5-15 minutes depending on how dried out they are. Meanwhile, put ½ the cream and all the butter in a pan and simmer gently for less than a minute to thicken. Turn off heat. When the anolini are done, add to the pan of cream and butter and heat.  Coat all the anolini with the sauce. Add the rest of the cream and cheese and gently turn the anilini to coat. Serve

<small>''The Classic Italian Cookbook'' Marcella Hazan - the recipe for ''Tortellini di biete'' using the sauce from ''Cappelletti con la panna''</small>
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