Ricotta and Swiss Chard Ravioli with Sage Brown Butter Cream Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 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
Instructions
  1. Combine the Swiss chard with the ricotta, egg, Parmigiano and sea salt and stir until well combined.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To serve, toss the ravioli in the sauce and if desired, top with some more fresh sage and/or pine nuts for garnish.
  7. 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.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2016/07/ricotta-swiss-chard-ravioli-sage-brown-butter-cream-sauce/