Tortelli con la Coda Tortelli with Tails

Ingredients

• 10 to 12 ounces Swiss chard
• 1/3 cup water
• 1 1/2 cups creamy fresh whole-milk ricotta
• 3/4 cup freshly grated Parmigiano-Reggiano cheese
• Salt and pepper, to taste
• Freshly grated nutmeg, to taste
• 1 egg, beaten
• 1 recipe wine pasta, made with sangiovese, recipe follows
• 10 tablespoons sweet butter
• 1 1/2 cups freshly grated Parmigiano-Reggiano

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