Swiss Chard Ravioli

Swiss Chard Ravioli is a gourmet delight that will elevate your pasta night to a whole new level. Filled with a mixture of Swiss chard, ricotta cheese, and Parmigiano-Reggiano, these ravioli are a culinary masterpiece. Get ready to impress your family and friends with this elegant and satisfying dish.

SERVES 8

INGREDIENTS:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 tablespoon chopped garlic (2–3 cloves)
• Pinch of crushed red pepper flakes (optional)
• 1 large bunch (about 1 1/2 pounds) red or green Swiss chard, stems removed
• 12 ounces (1 1/2 cups) ricotta cheese
• 1/3 cup grated Parmigiano-Reggiano or Asiago cheese (use top quality here)
• 1 tablespoon bread crumbs
• 2 beaten eggs, divided
• Salt and freshly ground black pepper
• 1 recipe Basic Pasta dough, rolled into 4 sheets, or 4 (9 × 14) sheets of any pasta dough

INSTRUCTIONS:

1. Prepare the Swiss Chard Filling: Heat the olive oil in a large skillet over medium-high heat.
2. Add the finely chopped onion, garlic, and red pepper flakes (if using). Sauté for about 5 minutes until the onions become translucent.
3. Add the Swiss chard to the skillet and cook until it wilts. Once wilted, transfer the chard to a colander to cool and drain.
4. After the chard has cooled, use your hands to squeeze out excess moisture, and then transfer it to a cutting board. Give it a rough chopping.
5. Create the Ravioli Filling: In a large mixing bowl, combine the chopped Swiss chard, ricotta cheese, grated Parmigiano-Reggiano, bread crumbs, and half of the beaten eggs.
6. Season the mixture to taste with salt and freshly ground black pepper. Be generous with your seasoning, as each ravioli will only contain a small portion of the filling.
7. Assemble the Ravioli: Lay out 2 pasta sheets and place 12 evenly spaced, tablespoon-size dollops of the filling onto each sheet.
8. Use a pastry brush to paint the area between the filling portions with the remaining beaten egg.
9. Carefully cover these pasta sheets with the remaining 2 sheets, ensuring that they align properly.
10. Gently press down with your hands to eliminate any air pockets and firmly seal the filling inside.
11. Using a knife or a fluted pastry cutter, cut between the ravioli, separating them, and pinch the edges extra tight between your fingers.
12. Allow the Ravioli to Dry: Let the assembled ravioli dry for 15–30 minutes before cooking them. This will help them hold their shape during boiling.
13. Cook and Serve: To cook the ravioli, bring a large pot of water to a rapid boil and add salt.
14. Carefully add the ravioli to the boiling water and cook until they float to the surface, which should take about 2-4 minutes.
15. Using a slotted spoon, remove the cooked ravioli from the water and transfer them to a serving plate.
16. Serve your Swiss Chard Ravioli with your favorite pasta sauce or a drizzle of olive oil, and garnish with additional grated Parmigiano-Reggiano, if desired.

Swiss Chard Ravioli is a gourmet pasta dish that combines the vibrant flavors of Swiss chard, rich ricotta cheese, and savory Parmigiano-Reggiano. The delicate yet flavorful filling is encased in perfectly made pasta pockets, creating a dish that is as beautiful as it is delicious. Whether you’re enjoying it as a weeknight treat or serving it at a special gathering, this recipe is sure to impress with its homemade charm and delectable taste.