Ravioli with Swiss Chard and Ricotta

Name: Ravioli with Swiss Chard and Ricotta
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 2 cups (300 g) unbleached all-purpose flour; 1/2 tsp salt; 1 egg; 1/2 cup (125 ml) sour cream; 1/4 cup (55 g) unsalted butter, melted; 3/4 lb (340 g) red Swiss chard (about 1 bunch), leaves chopped and stems finely sliced (keep separate); 1 tbsp butter; 1 cup (260 g) ricotta cheese; 2 tbsp currants, soaked in hot water for 5 minutes and drained; 1/4 tsp lemon zest; 1 tsp (5 ml) lemon juice; 1 pinch ground cinnamon; 1/4 cup (55 g) unsalted butter; 2 tbsp roasted pine nuts; 1 tbsp parsley, finely chopped; 1 pinch ground cinnamon

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Preparation 1 h
Cooking 15 min
Waiting 30 min
Servings 1
Makes 6 servings
Freezes Yes

We had time to squeeze in one last meal before hitting the road the next day. Everyone had a job to do while preparing the light lunch of handmade Swiss chard and ricotta ravioli: portioning out the dough, making the filling, stuffing and pinching them closed, and chopping the chard stems for garnish. We enjoyed gathering in the kitchen and making them together, but the ravioli taste just as good prepared in advance and frozen. Rustic yet refined, this pasta dish was the perfect way to end our wintry weekend getaway on a lasting note.

Featured in RICARDO Magazine HOLIDAY 2018 (p. 74)

Vegetarian

Ingredients

Dough
- 2 cups (300 g) unbleached all-purpose flour
- 1/2 tsp salt
- 1 egg
- 1/2 cup (125 ml) sour cream
- 1/4 cup (55 g) unsalted butter, melted
Filling
- 3/4 lb (340 g) red Swiss chard (about 1 bunch), leaves chopped and stems finely sliced (keep separate)
- 1 tbsp butter
- 1 cup (260 g) ricotta cheese
- 2 tbsp currants, soaked in hot water for 5 minutes and drained
- 1/4 tsp lemon zest
- 1 tsp (5 ml) lemon juice
- 1 pinch ground cinnamon
Garnish
- 1/4 cup (55 g) unsalted butter
- 2 tbsp roasted pine nuts
- 1 tbsp parsley, finely chopped
- 1 pinch ground cinnamon

Preparation

Dough
- In a bowl, combine the flour and salt. Add the remaining ingredients and mix just until smooth. Cover in plastic wrap and let rest at room temperature for 30 minutes.
Filling
- Meanwhile, in a large skillet over medium heat, soften the chard leaves in the butter until wilted. Season with salt and pepper. Transfer to a bowl. Stir in the remaining ingredients, except for the chard stems. Adjust the seasoning.
- Form the dough into balls of about 1 tbsp each. Roll each ball into a 3-inch (7.5 cm) disc. Place 1 tbsp of the filling at the centre of each disc. Brush the border with a small amount of water and fold the discs into half-moons. Press the dough around the filling to get rid of any air bubbles. Set aside on a large plate and cover with a clean dishtowel or plastic wrap.
- In a pot of salted boiling water, cook half of the ravioli at a time for 5 minutes. With a slotted spoon, remove them from the water and transfer to a lightly oiled baking sheet.
Garnish
- Meanwhile, in the same skillet over medium-high heat, soften 1 cup (110 g) of the chard stems (reserve the rest for another use) in 1 tbsp of the butter. Season with salt and pepper. Set aside in a bowl.
- In the same skillet over medium heat, lightly brown half of the ravioli at a time in the remaining butter, about 2 minutes per side. Divide the ravioli among six plates and garnish with the chard stems, pine nuts, parsley and cinnamon.

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Ravioli with Swiss Chard and Ricotta

Categories

Ingredients

Dough

Filling

Garnish