Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Theo Randall
From Saturday Kitchen


For the pasta

  • 200g/7oz Italian ‘00’ flour, plus extra for dusting
  • 2 free-range eggs, beaten

For the filling

  • 400g/14oz red-skinned potatoes, such as Desiree, peeled and cut into 2cm/¾in pieces
  • 200g/7oz Swiss chard, stalks and leaves chopped
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh marjoram
  • pinch grated nutmeg
  • 100g/3½oz ricotta
  • 50g/1¾oz Parmesan, grated
  • salt and freshly ground black pepper

To finish

  • 100g/3½oz shelled Italian new season fresh peas
  • 250g/9oz asparagus, trimmed and cut into 4-5cm/1½-2in pieces at an angle
  • 1 tbsp olive oil
  • 75g/2⅔oz unsalted butter
  • shaving black truffle
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