| Cuisine: Italian | Type: Appetizer | Serves: 4 to 8 |
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Source:
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Giuliano Hazan on Craftsy |
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Attributes:
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Comments:
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Can serve 4 as a main course or 6 to 8 as an appetizer |
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Serving Suggestions:
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This goes great with the tomato butter sauce, which is super easy to make |
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Ingredients:
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Pasta dough, made with 2 eggs and 1-1/2 cups flour 2 lbs. Swiss chard, or a bit more if the stalks are large Salt 4 tbs. butter 1/4 cup finely chopped yellow onion 2 oz prosciutto, finely diced 1 cup whole milk ricotta 1 egg yolk 1/2 cup Parmigiano-Reggiano cheese plus more for topping 1/8 tsp. freshly ground nutmeg |
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Instructions:
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1. You can make the filling ahead of time, and for a dinner party that is suggested. Remove the stalks from the Swiss chard and wash the leaves in several changes of cold water to remove any grit. Place them in a pot with just the water that clings to the leaves and sprinkle with some salt. Cook over medium heat until the leaves are tender, about 5 minutes. Drain and cool and when cool enough to handle, squeeze as much water out of the leaves as possible. Chop finely. 2. Put butter and onion in a sauté pan over medium heat and sauté until the onion turns a rich golden color, about 5 minutes. Add the finely chopped prosciutto and sauté for another minute. Add the Swiss chard and sauté for a few more minutes. Transfer to a mixing bowl and let cool. 3. When cool, add the ricotta, egg yolk and 1/2 cup of the Parmigiano cheese and nutmeg. Mix well until the mixture is well combined. Taste for salt. 4. Roll out pasta dough until very thin. Using a pastry bag, pipe out dollops of filling, each about 1 tbs, onto the dough. Fold over, and press out any air. Using a pastry cutting wheel cut along and between the edges and other ravioli. (Or, cut with a knife and use the tines of a fork to pinch the dough together.) 5. Cook the pasta in mildly salted boiling water for about 4 minutes. Drain and top with sauce and additional grated cheese. |
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2018-04-09