Pasta doesn't always have to be served with white wine, as proved by the delicious combination of these tortelli with a glass of Cecchi's Morellino di Scansano DOCG, Val delle Rose. Enjoy!

Ingredients:

For the pasta:

• 350g pasta flour
• 3 eggs
• Salt
• Olive Oil

For the filling:

• 450g chard or silverbeet
• 450g spinach
• 350g fresh ricotta
• Fresh marjoram
• Nutmeg
• Salt and pepper

For the sauce:

• 2 garlic cloves
• Parsley
• 1 bay leaf
• 1 carrot
• 500g minced beef
• 1 glass red wine
• 350g chopped tomatoes
• 1 tbsp tomato paste
• Salt and pepper
• Olive oil
• Parmesan to serve

Method:

1) Mix the flour and eggs in a bowl. Add a pinch of salt and a drizzle of oil, and mix to combine.

2) Add enough water to bring together the mix. Cover with a tea towel and leave to rest for 30 minutes.

3) Part-boil your spinach and shard in separate pots of boiled water for six minutes. Drain them, squeeze out any excess water, and chop finely.

4) Place the ricotta in a bowl. Add the chopped spinach and chard, a pinch of nutmeg and marjoram, and salt and pepper to taste. Mix well and set aside.

5) Lightly flour a clean surface, and roll out the pasta dough until 2-3mm thick. Cut into 5-6cm squares (they don't have to be perfect!) Aim for 12 even squares and you shouldn't even have to measure them out.

6) With a teaspoon, place a small dollop of filling on the left hand side of the pasta square, and fold the other side over to cover. Press down to seal the sides with your thumb, and use a fork to press all the way around the edges. Repeat with the rest of the filling.

7) Chop the garlic for the sauce, and a handful of parsley, and fry together in a hot saucepan with a drizzle of oil. Add in the bay leaf, the finely chopped carrots and the minced meat, and cook until the meat is browned. 

8) Pour in the red wine to the sauce and reduce.

9) When reduced, add the canned tomatoes to the sauce, along with a cup of water and the tomato paste, and simmer for 40-45 minutes- or until thick.

10) Put a large pot of salted water on to boil. Add the tortelli to the water, making sure they don't stick together. When they rise to the top of the water, they are cooked.

11) Pour the sauce over the tortelli and serve with a good shaving of Parmesan cheese.