CookEat Recipe
Unwrapped Ricotta and Chard Ravioli
Soft oval ricotta and chard dumplings with no pasta wrapper, served with butter and Parmesan.
Method
Steps
Step 1
Gather the ingredients: 300 g ricotta; 50 g grated Parmesan for the dumplings, plus about 30 g for serving; 2 eggs; 1 fistful of cooked, well-squeezed chard leaves, about 75 g; About 50 g plain flour for coating, not mixed into the filling; 40 g butter for serving; Salt and small pinches of nutmeg and warm mixed spice.
Step 2
If the ricotta is watery, squeeze it in a clean cloth, then press it through a sieve. Remove the chard stems, wash the leaves and cook covered over low heat in the water clinging to them until tender, about 5–8 minutes. Add only a splash of water if needed to prevent scorching. Cool briefly, squeeze very dry and chop finely; measure one fistful.
Step 3
Mix the ricotta, the 50 g Parmesan, eggs, chopped chard, salt, nutmeg and spice. Do not taste the raw egg mixture. Spread the coating flour on a clean board.
Step 4
Spoon portions of the mixture onto the flour and roll gently to coat, shaping rounded oblong dumplings like small croquettes. Make about 24. The flour coats the outside; there is no sheet of pasta around them.
Step 5
Bring unsalted water to a boil. Cook the dumplings in small batches so they do not break, adjusting the boil after adding them. Cook until set and the centre reaches 74°C, starting to check after about 4 minutes and continuing as needed. Lift carefully with a slotted spoon and drain well.
Step 6
Dress with the melted butter and the extra Parmesan. Alternatively, replace the butter with about 200 ml hot ready-to-use meat jus and serve with the cheese, or serve the drained dumplings alongside a meat stew with some of its hot sauce.
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