This recipe was taught to me by my Italian boyfriend's mother who lives in Parma, Italy. The little city is world-famous for its parmigiano reggiano, prosciutto and culatello, but should be equally famous for these tortelli! Tortelli di erbette are a local Parma tradition that Americans might call ravioli, filled with a creamy ricotta and swiss chard filling. The tortelli can be served in a variety of sauces, but my preference is in a puddle of sage-infused butter with shaved parmesan on top. Making the ricotta and the pasta at home is a fun way to get others involved in the process. This is not a quick, weeknight recipe - this is a recipe that takes some time, but the results are so delicious that this Texas girl was able to hang on to her Parmigiano boy.

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