SWISS CHARD & RICOTTA RAVIOLI WITH LEMON BUTTER SAUCE – FLORENCE, ITALY
Authorariaesmeralda
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!
Wash the swiss chard leaves with plenty of water, boil them in a pan and then drain the leaves thoroughly.
Cook the swiss chard in a frying pan with a dash of olive oil, salt and a pressed clove of garlic.
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!
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!
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.
Fold over the pasta to encase the fillings and press down around each filling, without leaving air gaps.
Use a ravioli cutter to trim off the edges and cut in between the fillings to create ravioli.
Transfer the ravioli to a pot of boiling water and cook for roughly 5 minutes. Taste to ensure it is properly cooked.
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.
Drain the pasta, place in a serving bowl and pour over the butter sauce. Mix lightly so as to not break the ravioli.
Serve immediately!
Ingredients
Directions
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!
Wash the swiss chard leaves with plenty of water, boil them in a pan and then drain the leaves thoroughly.
Cook the swiss chard in a frying pan with a dash of olive oil, salt and a pressed clove of garlic.
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!
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!
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.
Fold over the pasta to encase the fillings and press down around each filling, without leaving air gaps.
Use a ravioli cutter to trim off the edges and cut in between the fillings to create ravioli.
Transfer the ravioli to a pot of boiling water and cook for roughly 5 minutes. Taste to ensure it is properly cooked.
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.
Drain the pasta, place in a serving bowl and pour over the butter sauce. Mix lightly so as to not break the ravioli.
Serve immediately!