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Swiss Chard Ricotta Ravioli

YUM. This recipe is a choose-your-own-adventure kind of thing. If you want to experience the deliciousness of the filling, but don't want to make fresh pasta, you can use lasagna sheets to make cannelloni, or layer the filling into a lasagna. You could also get creative and stuff portabella or cremini mushrooms with the filling, or simply spread on toast! It may seem intimidating, but this recipe comes together very easily, is an absolute joy to make with other people, and a delight to sit and savour. This recipe is adapted from Jennifer Tyler Lee's blog 52newfoods.

Servings 4 people

Ingredients

Filling

  • 1 full bag swiss chard
  • 454g ricotta (one full container)
  • 3/4 cup grated parmesan cheese
  • 1 egg
  • 1/2 tsp lemon zest
  • 1/4 tsp freshly grated nutmeg
  • freshly ground pepper to taste
  • sea salt to taste

Pasta Dough

  • 2 cups all purpose flour
  • 2 eggs
  • 2 Tbsp olive oil
  • 1/4 cup water (divided)

Instructions

Make the Filling

  1. Begin by making the filling. Put a large pot of salted water on to boil. Trim stalks from the chard (reserve stalks for future use in other recipes), and toss leaves into the boiling water.

  2. Let the chard simmer for about 30-60 seconds until tender, but still bright. Remove from pot with tongs and place in a clean tea towel. Roll tea towel around the chard and twist over the sink to remove water. Squeeze out as much water as possible. Transfer to a cutting board and chop finely (alternatively, you can use a food processor). Add to a large bowl.

  3. Add the remaining filling ingredients to the chard and stir well. Set aside.

Make the Pasta Dough (optional)

  1. Make the pasta dough (or you can use lasagna sheets to make cannelloni). Put flour on a clean working surface and mound, creating a well in the middle that is wide and shallow. Crack eggs into the well and add oil.

  2. Slowly scramble the eggs with a fork and incorporate flour into the eggs. Eventually you can get in there with your hands. Add water one tablespoon at a time until the dough comes together but isn't sticky or wet (I used about 4 Tbsp). Knead for about 5 minutes until the dough is smooth. Wrap in plastic wrap or a beeswax wrap and let sit at room temperature for 20 minutes (or up to 2 hours).

Prepare Ravioli

  1. Cut the dough ball into quarters and work with one quarter at a time. Pass through a pasta roller* until thin and translucent. Trim edges to create a rectangle. Dollop 1-3tsp of filling about 1 inch apart down the middle of the dough rectangle. Fold the dough in half lengthwise over the filling. Using a pastry roller or pizza cutter, cut the dough between the filling dollops to create separate packets. Gently press air away from the filling and then seal the edges of the ravioli by pressing firmly with your fingers.

  2. Once the ravioli has been made, set aside on parchment paper while you roll our the rest of the dough. I found that we had a bit of extra pasta dough that we just saved for another meal.

  3. Heat a large pot of salted water. Once boiling, add ravioli** in batches (I did about 10 at a time). Allow to cook for about 2-3 minutes, depending on the size of your ravioli. Once they float to the surface you can test the corner of one - ideally it should be tender but still toothsome.

  4. Remove from the pot with a slotted spoon. Serve immediately.

Recipe Notes

*If you don't have a pasta roller you can use a rolling pin and roll as thin as possible, ideally until you can see your fingers through the pasta sheet. 

**If you want to freeze extras, don't cook the ravioli you want to save for later. Instead, line them up on a parchment-lined baking sheet. Place baking sheet in freezer. Once fully frozen transfer to a freezer bag and keep in the freezer.