How to prepare Recipe for swiss chard and
Swiss Chard Ravioli With Basil Pesto Sauce
Serves 6
For pasta:
2-1/4 cups all-purpose flour
1/3 cup water
2 eggs
1 tbsp olive oil
1 tsp salt
For sauce:
2 c. fresh basil leaves
2 lg. garlic cloves
1/2 c. freshly grated Parmesan cheese
2 tbsp. freshly grated Romano cheese
1/4 c. pine nuts or walnuts
1/2 c. high quality olive oil
Salt and pepper
For filling:
2 tbsp olive oil
1 onion, chopped
5 cloves garlic, chopped
(or 1 tbsp jar chopped garlic)
3/4 lb red Swiss chard, stemmed and chopped
2 15-oz containers ricotta
2-1/2 cups grated Pecorino Romano cheese
(or Parmesan)
Salt and Pepper
2 eggs, plus 2 tbsp water, for egg wash
First prepare pasta:
In a large bowl with wooden spoon, stir 2-1/4 cups flour with remaining
ingredients to make a stiff dough. On a well-floured surface knead
dough until smooth and not sticky. Wrap dough with plastic wrap and
let rest 30 minutes.
Meanwhile prepare sauce.Combine basil, garlic, cheeses, and nuts in food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Season with salt and freshly ground pepper. Process to desired consistency. Let stand 5 minutes. (Thin pesto with a few tablespoons cream or hot pasta cooking water before tossing.)
Prepare filling:
Heat oil in a large skillet over medium heat. Add onion and garlic;
Sauté until translucent, about 5 minutes. Add Swiss chard; toss until
wilted and tender, about 5 minutes. Transfer to a large bowl and cool
10 minutes. Mix in ricotta and 1 cup Romano. Season with salt and
pepper.
Cut pasta dough in half. Roll out both halves of pasta dough very thinly (about 1/8") on a floured board. Cover one half with a damp towel to prevent drying. Drop filling by tablespoon, about 1" apart, on one sheet pasta dough. Brush other sheet of pasta with egg wash. Gently place second sheet of pasta, egg side down on top of first sheet. Gently press around filling to seal. Using a ravioli cutter, biscuit cutter, large cookie cutter, or a sharp knife, cut ravioli. Let cut ravioli rest 10 minutes.
Bring a large pot of salted water to boil. Add the ravioli and boil until the ravioli are al dente. Drain, toss gently with the sauce and serve, passing extra sauce, and extra Romano cheese.
Note:
You can substitute any green for the Swiss chard. You can also substitute
any tomato or cream sauce for the spicy one here.
You can also make the ravioli ahead of time and freeze them. Place
them in a single layer on a baking sheet covered very well with plastic
wrap. When frozen, place in zip top plastic bags.
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