Ravioli with Swiss Chard and Ricotta
Preparation
1 H
Cooking
15 MIN
Waiting
30 MIN
Output
6 servings
Freezes

Ravioli with Swiss Chard and Ricotta

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

  1. 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

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. 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.