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.
Start mixing the water, wine, extra virgin olive oil and salt together in a bowl.
Gradually add the flour, poppy seeds and lastly, the instant yeast powder. Then, add the finely chopped salami to the mixture.
Shape into a smooth rectangle with your hands. Cover with clingfilm and place in the fridge for about 30 minutes.
After resting the dough, take small pieces and roll them out into thin strips, cut them into lengths of about 6-7 cm and roll up in the classic tarallino shape.
Arrange the taralli on oven trays lined with greaseproof paper and bake in a hot oven at 180°C for 25-30 minutes.
Store the taralli in an airtight container and eat within 48 hours.