Swiss Chard Ravioli

These ravioli are excellent with a simple fresh tomato sauce and freshly grated Parmesan cheese.

Ingredients

Serves 8

2 tablespoons olive oil

1 medium onion, finely chopped

1 tablespoon chopped garlic (2–3 cloves)

Pinch crushed red pepper flakes (optional)

1 large bunch (about 11⁄2 pounds) red or green Swiss chard, stems removed

12 ounces (11⁄2 cups) ricotta cheese

1⁄2 cup grated Parmigiano-Reggiano or Asiago cheese (use top quality)

1 tablespoon gluten-free bread crumbs

2 beaten eggs, divided

Salt and freshly ground black pepper, to taste

4 (9" × 14") sheets gluten-free pasta dough

Mushroom Sauce for Your Swiss Chard Ravioli

Another delicious way to serve this ravioli dish is with exotic mushrooms in brown butter: Cook 1 stick of butter in a large skillet over medium heat until lightly browned, then add 2 cups sliced shiitake mushrooms and 1⁄2 teaspoon of salt, and cook for 2 minutes. Squeeze in juice of 1⁄2 lemon, and spoon over the hot ravioli immediately before serving. Sprinkle with chopped fresh Italian flat-leaf parsley.

  1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and red pepper, if using, and cook for 5 minutes until onion is translucent. Add chard; cook until just wilted. Transfer to a colander to cool and drain.
  2. Once chard has cooled, squeeze out excess moisture with your hands. Transfer to a cutting board and give it a rough chopping.
  3. In a large mixing bowl, combine chopped chard, ricotta, Parmigiano-Reggiano, bread crumbs, and half the eggs. Season to taste with salt and black pepper (season it highly, as you’ll only use a little in each ravioli).
  4. Place 12 evenly spaced, tablespoon-sized dabs of filling onto each of 2 pasta sheets. Use a pastry brush to paint in between the filling portions with the remaining egg.
  5. Loosely cover these pasta sheets with the remaining 2 sheets. Press down with your hands to squeeze out any air pockets, and press firmly to seal in the filling.
  6. Using a knife, or fluted pastry cutter, cut between the ravioli, separating them, and pinch the edges extra tight between your fingers. Allow them to dry for 15–30 minutes before cooking in rapidly boiling salted water.