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Chard Ravioli

Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 6 tbsp olive oil, divided
  • 2 garlic cloves, peeled and lightly crushed with side of knife
  • 1/2 pound destemmed Swiss chard, chopped into bite-sized pieces
  • salt
  • 1 1/2 cups full-fat ricotta
  • 3/4 ounce (about 3/4 cup) freshly grated Parmesan
  • 1/2 tsp lemon zest
  • pinch of red pepper flakes
  • 1/8 tsp nutmeg

To Finish the Dish:

  • butter
  • fresh lemon juice
  • toasted pine nuts for serving (optional)

Instructions
 

  • For the filling: Heat 3 tablespoons olive oil in a skillet. Add the garlic, and cook about 2 minutes, until garlic is browned on both sides. Remove and discard the garlic. Add the chard and cook until wilted. Remove and set aside to cool. When cool enough to handle, squeeze out any excess moisture. Place in a bowl. Combine the rest of the ingredients and mix well.
  • To form the ravioli: Lightly flour your work surface. Cut off 1/4 of the dough, leaving the rest covered. Flatten the piece of dough with a rolling pin. Next, run the dough through your pasta machine starting with the largest setting (typically ‘0’ or ‘1’). Run it one to two times through each successive pasta roller setting until very thin and translucent, about 1/16th of an inch thick (setting #7 with my KitchenAid roller attachment). 
    Spoon rounded teaspoons, about 1-inch apart along the legnth of the dough. Fold the dough over the filling. Press out as much air as possible between each filling. With a fluted cutter, cut along the length of the unfolded edge (no need to cut the folded edge). Next cut between each filling, forming individual ravioli. Place the ravioli on a baking sheet lightly floured with semola flour to prevent sticking. Repeat with the rest of your filling and dough.
    Use right away or let dry out a bit then place the sheet pan in the freezer. When the pasta are frozen, transfer to an air-tight container or zip-lock freezer bag.
  • To finish the dish: Bring a pot of salted water to a boil. Drop a portion of ravioli in the water.
    Meanwhile, heat a few tablespoons of butter in a skillet. Add a little pasta water and squeeze of lemon. Whisk to form an emulsion. When the pasta is al dente, about 3 minutes, add to the skillet with the butter and cook, bathing the ravioli with the butter, another minute or two.
    Serve with toasted pine nuts if you like.

Notes

Adapted from Michael Tusk Fine Cooking