Tortelloni with chard and cheese

Rich, tasty and easy; vary the filling with other vegetables.
INGREDIENTS FOR 12 TORTELLONI
PASTA
100 G ITALIAN 00 FLOUR
1OO G DURUM WHEAT SEMOLINA
2 EGGS
1 PINCH SALT
FILLING
300 G COOKED CHARD
150 G MILD CACIOTTA, such as Tremosine Formagella
50 G GOAT'S CHEESE
Pepper
Salt
SAUCE
TOMATO SAUCE
1 GARLIC CLOVE
EXTRA VIRGIN OLIVE OIL
PARSLEY
SALT
PEPPER
BUTTER
GRATED PARMIGIANO
I make a well in the flours on the board and add eggs and a pinch of salt.I mix with a fork, incorporating flour.I knead by hand into a smooth ball, wrap in cling film and rest at least half an hour.Meanwhile, I cut chard into strips and cook with a little oil, garlic, salt and pepper. I coarsely grate both cheeses.I mix them into cooled chard.I roll pasta fairly thinly.I cut circles 12 cm across.I put plenty of filling in the centre and moisten edges with water.I fold in half, matching and sealing edges.Seal with a ravioli tool or fork.I prepare all and leave on the lightly floured board.I boil in plenty of salted water for 5/7 minutes, depending on pasta thickness.I make tomato sauce by heating oil with garlic, adding tomato pulp, salt, pepper and parsley and cooking.I drain and coat tortelloni in a pan with a large knob of melted butter.I serve with tomato sauce, grated Parmigiano and a drizzle of oil.Serve immediately, hot.