Teresa's Recipes
Swiss Chard and Mushroom Ravioli
Indulge in the exquisite flavors of homemade Swiss Chard and Mushroom Ravioli, where delicate pasta envelopes a savory filling of sautéed Swiss chard and earthy mushrooms. This dish is not only a feast for the palate but also a nod to Italian culinary traditions, where fresh ingredients and handmade pasta are celebrated. Perfect for a cozy dinner or a festive gathering, these ravioli are sure to impress your family and friends.
Ingredients
- 2 cups, plus extra for dusting All-purpose flour
- 1 large (for the pasta dough) Egg
- 1/4 cup (for the pasta dough) Water
- 1/2 teaspoon (for the pasta dough) Salt
- 2 tablespoons Olive oil
- 2 cloves, minced Garlic
- 8 ounces, sliced (preferably cremini or shiitake) Mushrooms
- 4 cups, chopped Swiss chard
- 1 cup Ricotta cheese
- 1/2 cup, grated Parmesan cheese
- to taste Salt
- to taste Pepper
- for serving, grated Parmesan cheese
- for drizzling before serving Extra olive oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Calories: 400
- Fat: 18g
- Carbs: 50g
- Protein: 15g
- Sodium: 300mg
- Sugar: 2g
Instructions
- In a large mixing bowl, combine the flour and salt. Make a well in the center and add the egg and water. Gradually mix the flour into the wet ingredients until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the sliced mushrooms to the skillet and cook until they are browned and tender, about 5 minutes. Then, add the chopped Swiss chard and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine the cooled Swiss chard and mushroom mixture with ricotta cheese, grated Parmesan, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- On a floured surface, roll out the pasta dough into thin sheets, approximately 1/16 inch thick.
- Place spoonfuls of the Swiss chard and mushroom filling onto one sheet of pasta, leaving about 1 inch of space between each spoonful.
- Brush water around the filling to moisten the dough, which will help seal the ravioli.
- Carefully cover with another sheet of pasta. Press around each filling to seal, ensuring no air pockets remain.
- Use a ravioli cutter or a knife to cut out individual ravioli squares.
- Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook until they float to the surface, about 3-4 minutes.
- Remove the cooked ravioli from the water using a slotted spoon and transfer to serving plates.
- Drizzle with extra olive oil, sprinkle with additional Parmesan cheese, and serve hot.
Tips
- For a rich flavor, you may add a pinch of nutmeg to the ricotta filling.
- Experiment with different herbs, such as thyme or sage, to enhance the filling.
- If you're short on time, store-bought ravioli can be used, but the homemade version is worth the effort!