Ricotta and Swiss Chard Ravioli with Sage Brown Butter Cream Sauce
July 14, 2016 • Pasta & Pizza
Remember that egg pasta dough I made recently? Well, egg-based pasta dough is perfect for rolling out into thin sheets to make stuffed pastas like ravioli or agnolotti. You’ll want to follow my technique for folding and re-rolling the dough quite a few times so that you eventually have a long, thin strip of dough.Scoop small portions (I like to use a 2-tablespoon cookie scoop) of the filling onto the strip of dough, leaving about 2 inches between each so that you can press the dough around the ravioli. Brush the dough with water all around each mound of filling.Lay the second piece of dough on top and working from one end, press that dough completely around the filling, taking care to press out any air bubbles as you go. Work your way all the way down the strip until all of the ravioli are covered.Next use a pasta cutter to cut out each ravioli. While you can do this by hand, a cutter helps seal the two pieces of dough together at the same time that it cuts out a uniform shape. If you don’t have one, cut around the ravioli with a knife and crimp the edges together with the tines of a fork.As you are working, lay your shaped ravioli onto a cookie sheet that you’ve sprinkled with some of the flour. If you are going to be freezing the ravioli, I usually freeze them on the pan like this so they don’t stick together, then transfer them to a bag when frozen. If you’re going to be cooking them right away, this just keeps them from getting stuck together while you work. If you won’t be cooking them until later in the day or the next day (I like to do these the day before), then wrap the entire plan with plastic wrap and refrigerate until you are ready to cook. You really can decide what kind of sauce you want, but I like the decadence of a sage and brown butter based cream sauce with these, and you can make it in about 5 minutes. It was dark by the time I was serving these to friends, but let me tell you, there were a hit!
- 1 cup of chopped, cooked Swiss chard (or spinach)
- 8 ounces ricotta cheese
- 1 large egg
- 1 cup grated Parmigiana Reggiani cheese
- 1 teaspoon sea salt
- 1 batch of egg pasta dough
- ¼ pound (1 stick) butter
- 8 large sage leaves, thinly sliced
- 2 cups heavy cream
- Combine the Swiss chard with the ricotta, egg, Parmigiano and sea salt and stir until well combined.
- Roll the pasta dough out into sheets per the directions in the recipe for the dough, and spoon 2 tablespoon dollops of the filling onto a sheet of pasta, leaving about 2 inches between each filling mound. Brush all the way around the dough with water, and lay a second sheet of pasta over the top, pressing around each mound of filling to form a ravioli, and making sure to get out any air bubbles as you go. Cut ravioli with a pasta cutter and place onto a baking sheet dusted with flour.
- Repeat with remaining dough, gathering up and re-rolling scraps of dough as you go (add a bit more flour if it's too wet from brushing with water), until you have used up all of the dough and filling.
- To make the sauce, heat the butter over medium high heat until it is lightly browned, but take care not to burn it. Add the shredded sage and cook for about 3 seconds, then stir in the cream and bring to a boil. Cook for just a minute or two to thicken the cream, and then take off the heat.
- To cook, bring a very large pot of salted water to a boil, and gently drop in the ravioli one at a time, using a wooden spoon to make sure they don't stick to the bottom. Cook until the dough is cooked through and the ravioli are floating, about 2 minutes, and then drain.
- To serve, toss the ravioli in the sauce and if desired, top with some more fresh sage and/or pine nuts for garnish.
- To freeze ravioli, freeze solid while they are still on the baking sheet, and then combine in a bag or container to store in the freezer.