Ravioli Verdi With Butter, Parmesan and Pepper
- Total Time
- 1 hour 15 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings, plus leftover pasta and sauce
- 2bunches Swiss chard
- 3tablespoons extra-virgin olive oil
- 1medium yellow onion, diced finely
- Salt
- ½cup whole milk ricotta
- ½cup finely grated Parmesan (1 ounce)
- ⅛teaspoon freshly grated nutmeg
- Fine sea salt or kosher salt, preferably Diamond Crystal
- Basic fresh pasta dough, green variation, cut into sheets (see recipe)
- 8tablespoons cold butter, cut into 1-tablespoon sized pieces
- ¼cup finely grated Parmesan
- Freshly ground black pepper
- Salt
For the Filling
For the Pasta
For the Sauce
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
479 calories; 41 grams fat; 20 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 14 grams protein; 808 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the filling: Strip leaves away from chard, and dice the stems into ½-inch pieces. Set a large frying pan over medium-high heat. Add 3 tablespoons olive oil. When oil shimmers, add the onion, diced chard stems, and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, for 12 to 14 minutes, until onions are tender and lightly golden.
- Step 2
In the meantime, slice the chard leaves into 1-inch pieces. When the onions are tender, add the chard leaves to the onions, and cook, using tongs to turn the chard until it wilts. Season with salt. Continue cooking, stirring occasionally, for 9 to 10 minutes, until the chard is tender and sweet. Remove pan from heat and allow to cool to room temperature.
- Step 3
Scrape chard into the bowl of a food processor, and add ricotta, Parmesan and nutmeg. Pulse to combine, stopping to scrape the sides of the bowl with a rubber spatula, until the chard is evenly, finely chopped. Taste and adjust salt as needed. Cover and refrigerate until ready to use.
- Step 4
Make the pasta: Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or ½ cup Diamond Crystal kosher salt.
- Step 5
Place a sheet of pasta on your workspace and dust off any excess flour. Fold the sheet in half lengthwise to create a crease and unfold. Spoon tablespoonfuls of filling horizontally along the center of the pasta sheet, about an inch and a half apart.
- Step 6
Using a spray bottle or damp pastry brush, very lightly moisten the entire strip. Lift the top edge of the pasta sheet and fold it down to meet the bottom edge, letting it drape loosely over the filling.
- Step 7
Starting on one end, squeeze out air bubbles by pressing the dough around the filling with dry fingers (but don’t press on the filling itself). Work toward other end. Press on the edges to seal completely.
- Step 8
Using a fluted pasta cutter or a knife, trim the unfolded edges of the pasta, then cut between the mounds of filling to form the ravioli.
- Step 9
Toss lightly with semolina flour, then lay out in a single layer on the second prepared baking sheet. Cover with a piece of parchment paper.
- Step 10
Drop 32 ravioli into water and stir, keeping an eye on them. They should cook in about 3 to 4 minutes.
- Step 11
Make the sauce while the pasta cooks: Set a large frying pan with curved edges over medium-high heat and add 3 tablespoons pasta water. (The starch in the pasta water helps this emulsion stay together.)
- Step 12
Bring to a simmer, then reduce heat to medium-low and add butter a piece or two at a time while continuously swirling the pan.
- Step 13
Keep swirling the pan until the butter melts and the sauce begins to thicken. Remove from heat and add Parmesan, black pepper, and salt. Swirl to combine, then taste and adjust salt as needed.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Karen G
I was nervous about springing Green Food stuffed with Vegetables to my white-bread-and-meat, earbuds-always-plugged-in teenager. OMG, she loved the process of making the raviolis, she actually wanted to plate them in the kitchen, and she declared them 'the only ravioli I ever liked.' What a backhanded endorsement. Great recipe.
Liz
I followed the recipe almost exactly and the pasta and the filling turned out great. I had extra dough which I made into noodle nests and they are now in the freezer. The family loved the flavor and texture and all went back for seconds. Notes: 1) You are only supposed to add 2 eggs and a yolk plus the wrung out spinach, pureed, to the 2 Cups of flour (I used 00). 2) I did use about 9 oz. of frozen spinach for the dough (thawed, drained and squeezed) and it worked out just fine.
Juliet Jones
Linda, my very limited knowledge of Italian would suggest to me that "verdi" is the plural of "verde". The word "ravioli" is also a plural (plural of raviolo) and any adjectives have to agree with the nouns they qualify.
Rebecca
Why have only cup measures and no weight measures? Makes for a lot of unnecessary guesswork. I made the green pasta dough, and when it was all said and done, I needed nearly 4 cups of flour. Even wringing out the spinach as much as possible, the dough was still extremely wet. Nice flavor, but there are clearer and more reliable similar recipes out there.
Philip
From the Guide (Missy links to it below)--
"To make green pasta, steam or sauté 6 ounces (about 6 cups) baby spinach until just wilted. Remove from pan and spread out in a single layer on a parchment-lined baking sheet. When cool, squeeze the leaves thoroughly, a palmful at a time, then chop roughly. Purée in a blender with 2 eggs and 1 egg yolk, then add egg mixture to flour in the main recipe."
dhwsmith
How big is a bunch of Swiss chard?
Joanne
I was looking for a sauce for pre made lobster ravioli so just made the sauce. Followed the directions to swirl continuously and it turned out great. Quick & easy!
Joe M
This recipe is full of flavor. To the sauteed ingredients I added only one small minced garlic clove. As the sauteed ingredients cooled, let them drain in a fine mesh colander to remove excess moisture. My family negotiated for the left over raviolis. This is a keeper.
A.
Very tasty! Notes: 1) There was a LOT of extra filling- will be using it as a sauce with some spaghetti. 2) Swiss chard is VERY hard to get clean- go through it leaf by leaf and check for dirt, or else you'll have to repeat the process multiple times. 3) I don't really know why we needed the parmesan and butter sauce at the end- all I got was butter with cheese chunks floating in it. Instead, top with a bit of parmesan. 4) The non-green version of the dough works too.
Chris Pineview GA
I use Italian 00 pasta flour as it is the most forgiving and I like the noodle it makes. Now spinach noodles are tricky as the moisture level is hard to control. If I make plain noodle it is easy: weight the flour then add 60% of the flour in moisture which I do with eggs and then bring to weight with water. Yes I weigh everything that is related to baking.
Chris Pineview GA
I never cook the spinach in the pasta and it works out just fine and with a fresher taste. I just take the stems off and go. I mix the dough in my KitchenAid then roll it out with the roller attachment on the KitchenAid. Otherwise I follow the recipe exactly and it is wonderful
Chris Pineview GA
I am making again today and I do not cook the spinach before making the pasta. I make the pasta with my Kitchen Aid mixer with the pasta roller attachment. This is a simple and very delicious dish
GWM160
I halved the recipe for the sauce to use with a 10 oz package of refrigerated spinach and ricotta ravioli. I toasted a good handful of chopped walnuts in the frying pan until they became fragrant before starting to swirl the butter. Great flavor and crunch.
Taylor
This was great and a hit during a Sunday evening dinner where we put friends to work stuffing and sealing ravioli. The pasta was excellent!!
Don
How much is a "bunch" of chard? How about a weight measure or an estimate of the volume of chopped stem and leaf.
JD Smith
Two questions after watchign the video: 1) Can I eat that every day, 'cause I sure would like to? 2) Where can I get that very cool looking pepper grinder?
Linda Ganus
Looks delicious...but is this dish really named after Giuseppe Verdi, opera composer giant, or did someone mean "verde" = green? Hoping for the former.
Juliet Jones
Linda, my very limited knowledge of Italian would suggest to me that "verdi" is the plural of "verde". The word "ravioli" is also a plural (plural of raviolo) and any adjectives have to agree with the nouns they qualify.
Karen G
I was nervous about springing Green Food stuffed with Vegetables to my white-bread-and-meat, earbuds-always-plugged-in teenager. OMG, she loved the process of making the raviolis, she actually wanted to plate them in the kitchen, and she declared them 'the only ravioli I ever liked.' What a backhanded endorsement. Great recipe.
Liz
I followed the recipe almost exactly and the pasta and the filling turned out great. I had extra dough which I made into noodle nests and they are now in the freezer. The family loved the flavor and texture and all went back for seconds. Notes: 1) You are only supposed to add 2 eggs and a yolk plus the wrung out spinach, pureed, to the 2 Cups of flour (I used 00). 2) I did use about 9 oz. of frozen spinach for the dough (thawed, drained and squeezed) and it worked out just fine.
Rebecca
Why have only cup measures and no weight measures? Makes for a lot of unnecessary guesswork. I made the green pasta dough, and when it was all said and done, I needed nearly 4 cups of flour. Even wringing out the spinach as much as possible, the dough was still extremely wet. Nice flavor, but there are clearer and more reliable similar recipes out there.
Klkruger
Actually, no, it doesn't make for a lot of unnecessary guesswork as the measurements are clearly stated irrespective of the lack of weights. This endless push for weights on every recipe is silly.
Private notes are only visible to you.
Advertisement
