Walnut, Swiss Chard and Ricotta Ravioli

By Trent Page
Total Time
1 Hr
Serves
6
Meal
Dinner Lunch

DESCRIPTION

Prep Time
45 Mins
Cook Time
15 Mins
Total Time
1 Hr
Calories
510
Total Fat
26
Trans Fat
0
Polyunsaturated Fat
5.81
Cholesterol
260
Sodium
320
Carbohydrates
50
Dietary Fiber
2
Protein
21

Ingredients

Pasta

  • 1 large sheet fresh pasta
  • 1 egg
  • 2 tablespoons water

Filling

  • 1 cup Swiss chard
  • 1/4 cup California walnuts, finely chopped, toasted
  • 1 cup fresh ricotta cheese
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon red pepper flakes
  • 1/8 teaspoon nutmeg
  • 2 cloves garlic, chopped
  • Salt and pepper to taste

Sauce

  • 2 tablespoons butter 
  • 2 teaspoons fresh lemon juice
  • Salt to taste
  • 1/4 cup California walnuts, finely chopped, toasted
  • 2 tablespoons fresh parsley, chopped

Preparation

  1. Blanch Swiss chard and transfer to a bowl of ice water. Squeeze out excess water. 
  2. Stir together chard and all remaining filling ingredients in a medium bowl. 
  3. Cut pasta into 24 (3-inch) circles or squares. Place tablespoons of filling onto half the pasta. Beat together egg and water and brush on edges of pasta. Top with 12 more pieces pasta and press or crimp to seal. 
  4. Cook in boiling salted water for 3 to 5 minutes or until cooked through; drain well. 
  5. To prepare sauce, brown butter and season with lemon and salt in a medium to large sauté pan. Add cooked pasta and toss well to coat. Garnish with chopped toasted walnuts and parsley.