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.
Clean and cut the spring onions into rounds, then fry it gently in a pan with the extra virgin olive oil. Season with salt and pepper
Heat the pre-cooked peas in a saucepan with the milk and then, add the spring onions that havealready been browned. Emulsify it all with a hand-held mixer until you obtain a smooth and creamy consistency
Cut the cured ham into strips, then fry it with the croutons until crisp
Serve the pea soup with the crisp ham and toasted croutons, add a few rounds of spring onion and some fresh parsley. Finish with a drizzle of olive oil and sprinkle with salt and pepper