Swiss Chard Ravioli
These ravioli are excellent with a simple fresh tomato sauce and freshly grated Parmesan cheese.
Serves: 8Hands-on: 30 minutesTotal: 1 hour 5 minutesDifficulty: Medium
- 2 Tbsp. olive oil
- 1 medium onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- ⅛ tsp. crushed red pepper
- 1½ lbs. red or green Swiss chard, stems removed
- 1½ cups ricotta cheese
- ½ cup grated Parmigiano-Reggiano
- 1 Tbsp. breadcrumbs
- 2 large eggs, divided
- 1 tsp. salt
- ½ tsp. ground black pepper
- 4 sheets (9" × 14") prepared pasta dough
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, and crushed red pepper and cook for 5 minutes until onion is translucent. Add chard; cook until just wilted. Transfer to a colander to cool and drain.
- Once chard has cooled, squeeze out excess moisture with your hands. Transfer to a cutting board and chop.
- In a large mixing bowl, combine chopped chard, ricotta, Parmigiano-Reggiano, breadcrumbs, and 1 egg. Season with salt and black pepper.
- Place 12 evenly spaced, tablespoon-sized dabs of filling onto each of 2 pasta sheets. Beat remaining egg in a small bowl and use a pastry brush to paint in between the filling portions with beaten egg.
- Loosely cover these pasta sheets with the remaining 2 sheets. Press down with your hands to squeeze out any air pockets, and press firmly to seal in the filling.
- Using a knife, or fluted pastry cutter, cut between the ravioli, separating them, and pinch the edges tightly between your fingers. Allow them to dry for 30 minutes before cooking 5 minutes in rapidly boiling salted water.