Gennaro Contaldo served up tasty Swiss chard tortelli with with ricotta, Parmesan salad on Saturday Kitchen.

The ingredients for the pasta dough are: 200g ‘00′ flour, plus extra for dusting and 2 free-range eggs.

For the filling: 400g Swiss chard, ideally a variety of colours, drizzle extra virgin olive oil, 1 garlic clove, lightly smashed, 100g fresh ricotta, drained, 25g Parmesan, grated, plus extra to serve, 1 free-range egg yolk, 1 tsp freshly grated nutmeg, sea salt and freshly ground black pepper.

For the salad: handful leftover Swiss chard stalks, 1 garlic clove, crushed, 2 tbsp olive oil and squeeze lemon juice (optional).

For the sauce: 100g butter and 8 fresh sage leaves.

See recipes by Gennaro in his book titled: Gennaro’s Cucina: A cookbook of classic Italian recipes that help to budget during a cost-of-living crisis available from Amazon now.