Tortelloni Filled with Prosciutto Di Parma®    • Cooking Time
1hr   • Difficulty Level intermediate       1. Remove the stalks
from the Swiss chard. Wash the leaves in several changes of cold
water and place them in a pot with just the water that clings to
them and a sprinkling of salt. Put the pot over medium high
heat, cover and cook until the leaves are tender. Drain and,
when cool enough to handle, squeeze as much water out of the
leaves as possible.   2. Put the butter and chopped onion in a
sauté pan over medium heat and sauté until the onion turns a
rich golden color. Add the diced prosciutto and sauté for about
another minute. Add the Swiss chard and sauté for another 3
minutes. Do not worry if it absorbs all the butter. Transfer the
contents of the pan to a mixing bowl and let it cool.   3. When
the sautéed Swiss chard is cool, add the ricotta, egg yolk, the
1/2 cup of grated parmesan cheese and nutmeg. Mix well until the
mixture is combined then taste for salt.   4. Make the pasta
dough by combining