SWISS CHARD & RICOTTA RAVIOLI WITH LEMON BUTTER SAUCE – FLORENCE, ITALY

This ravioli has to be HANDS-DOWN one of my absolute favourite dishes Ben and I have learned to cook so far on our travels!

Ravioli are a variety of pasta which is made thinly to encase different kinds of fillings in little parcels. Ravioli are often square in shape but can also be circular or semi-circular. This recipe for swiss chard and ricotta ravioli is light, flavourful and provides a refreshing twist on a typical Italian dish.

One of the most common fillings for ravioli in Italy is spinach and ricotta, and the swiss chard can definitely be substituted for spinach if those are the kind of leafy greens you prefer!

The most typical sauce for spinach and ricotta ravioli is burro e salvia, or butter and sage. It is a quick and easy sauce to conjure which is subtle enough so as to not overpower the filling in the ravioli. However, for this recipe, we have created a little twist on a classic, substituting the sage for fresh lemon rind, infusing the dish with light, zesty elements – perfect for spring and summer!

Butter and lemon also goes well with other filled pasta dishes, for example, tortellini, with a range of different fillings, including cheese, chilli or pumpkin!

Our Airbnb Experience

Ben and I had the most enjoyable time learning to make pasta from scratch at our Airbnb experience in Florence! We learned so many useful tips and recipes to cook for our family and friends back home. We would highly recommend it as a little treat if you ever visit the beautiful city of Florence.

During our cooking class, Ben and I made the below recipe of swiss chard and ricotta ravioli as well as cocoa tagliatelle with gorgonzola sauce and walnuts. Both were unbelievably delicious, however, this one had a slight edge due to the fact that I just love ricotta cheese! It was incredibly difficult to restrain myself from eating the swiss chard and ricotta filling straight from the bowl!

For this recipe, it is important to first visit my FRESH EGG PASTA DOUGH recipe to be able to make the pasta for the ravioli, as after it has been formed into a dough, it then needs to sit in the fridge for at least 30 minutes. It is during this time that you can get started on the filling and sauce!

Top tip!: This dish is perfect when dusted with parmesan cheese shavings and cracked black pepper to finish!

I hope you enjoy this delicious, light and zesty recipe! For another world dish, why not try my delicious Austrian apple strudel recipe for dessert?

Buon appetito!

ARIA

Yields4 Servings

For the Pasta
 400 g Flour (semolina or durum wheat)
 4 Eggs
For the Filling
 400 g Boiled spinach
 200 g Ricotta cheese
 100 g Mix of parmesan, grana padano & pecorino romano
 1 Clove of garlic, minced
 1 Pinch of nutmeg
 Salt, pepper and chilli pepper to taste
For the Sauce
 100 g Butter
 Grated zest of one lemon
 Parmesan to decorate

To Make the Pasta
1

Before starting on the ravioli filling, check out my blog post for fresh egg pasta dough! Make the pasta according to the ravioli instructions and come back here when you're ready for the filling and sauce!

For the Filling
2

Wash the swiss chard leaves with plenty of water, boil them in a pan and then drain the leaves thoroughly.

3

Cook the swiss chard in a frying pan with a dash of olive oil, salt and a pressed clove of garlic.

4

After infusing the garlic, remove the clove and keep mixing the swiss chard until it becomes dry enough. It is important to dry the filling well during the preparation, otherwise, it will make the pasta soggy!

5

Chop the swiss chard into small pieces and add to a bowl. Add all the other filling ingredients and mix well. Make sure to taste it and add extra seasoning if necessary!

6

Once the pasta has been rolled out, add small amounts of the filling onto the pasta, ensuring there are finger gaps between each ball of filling.

7

Fold over the pasta to encase the fillings and press down around each filling, without leaving air gaps.

8

Use a ravioli cutter to trim off the edges and cut in between the fillings to create ravioli.

9

Transfer the ravioli to a pot of boiling water and cook for roughly 5 minutes. Taste to ensure it is properly cooked.

For the Sauce
10

Meanwhile, melt the butter in a saucepan, add the lemon zest and let it infuse for a few minutes. Ensure that the pan is not too hot and be careful to not fry the butter or the lemon zest.

11

Drain the pasta, place in a serving bowl and pour over the butter sauce. Mix lightly so as to not break the ravioli.

12

Serve immediately!

Ingredients

For the Pasta
 400 g Flour (semolina or durum wheat)
 4 Eggs
For the Filling
 400 g Boiled spinach
 200 g Ricotta cheese
 100 g Mix of parmesan, grana padano & pecorino romano
 1 Clove of garlic, minced
 1 Pinch of nutmeg
 Salt, pepper and chilli pepper to taste
For the Sauce
 100 g Butter
 Grated zest of one lemon
 Parmesan to decorate

Directions

To Make the Pasta
1

Before starting on the ravioli filling, check out my blog post for fresh egg pasta dough! Make the pasta according to the ravioli instructions and come back here when you're ready for the filling and sauce!

For the Filling
2

Wash the swiss chard leaves with plenty of water, boil them in a pan and then drain the leaves thoroughly.

3

Cook the swiss chard in a frying pan with a dash of olive oil, salt and a pressed clove of garlic.

4

After infusing the garlic, remove the clove and keep mixing the swiss chard until it becomes dry enough. It is important to dry the filling well during the preparation, otherwise, it will make the pasta soggy!

5

Chop the swiss chard into small pieces and add to a bowl. Add all the other filling ingredients and mix well. Make sure to taste it and add extra seasoning if necessary!

6

Once the pasta has been rolled out, add small amounts of the filling onto the pasta, ensuring there are finger gaps between each ball of filling.

7

Fold over the pasta to encase the fillings and press down around each filling, without leaving air gaps.

8

Use a ravioli cutter to trim off the edges and cut in between the fillings to create ravioli.

9

Transfer the ravioli to a pot of boiling water and cook for roughly 5 minutes. Taste to ensure it is properly cooked.

For the Sauce
10

Meanwhile, melt the butter in a saucepan, add the lemon zest and let it infuse for a few minutes. Ensure that the pan is not too hot and be careful to not fry the butter or the lemon zest.

11

Drain the pasta, place in a serving bowl and pour over the butter sauce. Mix lightly so as to not break the ravioli.

12

Serve immediately!

SWISS CHARD & RICOTTA RAVIOLI WITH LEMON BUTTER SAUCE – FLORENCE, ITALY
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