In the meantime, prepare the filling: put the ricotta in a container, add the boiled and cut chard, along with the grated Parmigiano Reggiano, egg and salt and mix everything together with the grated nutmeg.
Roll out the pasta with a rolling pin to obtain a thin sheet. Place the pasta on a work surface and place a teaspoon of filling (for each tortello) on top and then cover it with the pasta, try not to leave any air holes that could cause the tortello to break up during cooking.
Prepare a dish that has some knobs of butter on the bottom, place the well-draned tortelli on top and cover with a layer of Parmigiano Reggiano on top.
Finely chop the onion and garlic and braise both lightly in olive oil. Add the
sliced paprika and fry gently for another 5 minutes, then add the sieved tomatoes and simmer for 10 minutes. Mince the basil leaves and add to the sauce, season with salt
Cook the pasta in salted water and mix with the sauce
Dice and mix the Spianata Calabra and the Scamorza cheese
Serve the pasta on plates, sprinkle with Pecorino and serve