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Swiss Chard Ravioli

Swiss Chard Ravioli 5.000

Renee Comet

Sep 15, 2015

This tender, silky pasta from Giuliano Hazan, filled with a mixture of ricotta and prosciutto as well as chard, is one of several recipes included in his detailed and thorough Homemade Italian Pasta online cooking class offered through

You'll need a pasta rolling machine and a pastry cutting wheel.

We sampled the cooked results with a simple sage-and-butter sauce. If you like, you can serve the ravioli with your favorite tomato sauce -- just not too much of it. As Hazan quotes his mother, the late and legendary cookbook author Marcella Hazan, "It's pasta with sauce, not sauce with pasta."

Make Ahead: The filling can be made and refrigerated up to a day in advance. The pasta dough needs to rest for at least 20 minutes at room temperature and up to 3 hours; do not refrigerate. The filled ravioli can rest rest up to an hour at room temperature.

5 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5-6 servings; makes 30 to 32 ravioli

  • For the filling
  • 2 pounds Swiss chard (more if the white stalks are large)
  • Kosher salt
  • 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
  • 1/4 cup finely chopped yellow onion
  • 2 ounces prosciutto, finely diced
  • 1 cup (8 ounces) whole-milk ricotta
  • 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
  • 1/8 teaspoon freshly grated nutmeg
  • 1 large egg yolk
  • For the pasta
  • 1 1/2 cups (about 7 1/2 ounces) flour
  • 2 large eggs


For the filling: Discard the chard stems (or reserve them for another use). Rinse the leaves in several changes of cool water, making sure they are grit-free. Transfer the wet leaves to a large pot over medium-high heat; season lightly with salt. Cover and cook for about 5 minutes or until the leaves have softened and are somewhat wilted. Drain; when cool enough to handle, squeeze as much water out of the leaves as possible, then finely chop them.

Combine the butter and onion in a saute pan over medium heat; cook for about 5 minutes, stirring occasionally, until the onion takes on a little color. Add the prosciutto and cook for about another minute, then add the chopped chard and cook for 3 minutes. Transfer the vegetable mixture to a mixing bowl; let it cool to room temperature, then add the ricotta, cheese and nutmeg. Mix well until the mixture is thoroughly combined. Taste, and add salt, as needed, then stir in the egg yolk until well incorporated.

For the pasta: Make a mound with the flour at the center of a clean work surface; Hazan prefers a wooden surface. Use your fingers to push the flour from the inside out to form a well in which the eggs will fit comfortably, making it wide enough to avoid a possible egg overflow.

Break the eggs into the center of the well. Use a fork to scramble the eggs until well blended, then introduce a little flour into the eggs by taking it from the bottom of the inside walls of the well. Continue until the mixture thickens enough to cling to the fork when you raise it up a bit. Use your fingers to squeeze the dough attached to the fork back into the well; set the fork down. Push a little less than 3 tablespoons of flour to the side, then use your hands to bring the rest into the center of the well. Mix together with your hands to begin forming a dough. If the dough feels sticky when you plunge a finger into it, add a little more flour. The dough should feel moist but not sticky. You might not have to work in all the flour, depending on how the dough feels and the climate of your kitchen.

Wrap the dough in plastic wrap; let it sit while you scrape off any bits of dough that have stuck to the counter. Reserve any remaining flour off to the side. Wash your hands thoroughly.

Unwrap the dough; knead it on the cleared surface until homogeneous and smooth. If it seems to stick to your hand or to the counter, add a little of the reserved flour. Conversely, if it feels too hard to knead, you might have added too much flour; try wetting your hands and kneading in that moisture. (If that does not seem to help, it’s probably easier and faster to start over.) If you don’t need to add flour while kneading, the process should take 5 to 6 minutes. Wrap the dough in plastic again and let it rest for at least 20 minutes or up to 3 hours at room temperature.

Unwrap the pasta dough and knead it a few times to incorporate the moisture that inevitably rises to the surface. The surface of the dough at this point should feel silky-smooth.

Cut the dough in half. Rewrap one of the pieces in the plastic wrap.

Flatten the remaining piece of dough as best you can with your hands, then put it through the rollers of the machine set at the widest setting. Fold the dough like a letter (in thirds), and put it through the rollers again, with the folds perpendicular to the rollers. Fold the dough in half and put it through one more time, again with the folds perpendicular to the rollers.

Adjust the rollers one notch closer together and put the piece of dough through once. Repeat, going down one notch at a time, until you reach the next-to-last setting. Cut the sheet of pasta dough crosswise in half, then put each half through the machine at the thinnest setting. By this point, each long sheet should be 4 to 5 inches wide. Place one sheet of dough on a clean dish towel and cover it with plastic wrap.

To form the ravioli, lay the uncovered sheet of pasta dough on your work surface, parallel to the edge. Use a spoon or pastry bag to portion 1-tablespoon dollops of the filling along the bottom half of the pasta sheet, spacing them about 1 inch apart. Fold the top half of the pasta sheet over the filling, then use your fingers to gently smooth the dough to get rid of any excess air in the pockets.

Use a pastry cutting wheel to cut along the bottom edge, the sides and in between each dollop of stuffing, so that you form about 8 square ravioli. The edges should be sealed by the cutting action of the pastry wheel; make sure they are, and pinch shut any loose edges with your fingers.

Place the ravioli on a clean, dry cloth, spacing them apart so they won't stick to each other.

Repeat using the covered sheet of pasta dough, adding the next batch of ravioli to the first one without letting them touch each other.

Unwrap the remaining portion of dough. Proceed with the rolling, filling and cutting to create a total of 30 to 32 ravioli.

For the best results, cook the ravioli within an hour of when they were made.

Bring a large pot of generously salted water to a boil over high heat. Working in batches as needed, add the ravioli and cover the pot to quickly bring it back up to a boil, stirring occasionally to keep the ravioli from separating. Once the water is boiling again, remove the lid, stirring periodically until the ravioli are done, about 5 minutes. To check, pinch the corner of one raviolo; it should feel soft but not mushy.

Use a Chinese skimmer or wide slotted spoon to transfer the cooked ravioli to a colander to drain; pouring them into a colander would be too rough on the pasta. Gently shake the colander to remove any excess water.

Transfer the ravioli to a platter, top with freshly grated Parmigiano-Reggiano cheese and serve warm.

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Recipe Source

Adapted from cookbook author and instructor Giuliano Hazan's Homemade Italian Pasta class on

Tested by Becky Krystal.

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Nutritional Facts

Calories per serving (based on 6): 310

% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 9g 45%

Cholesterol: 115mg 38%

Sodium: 1860mg 78%

Total Carbohydrates: 26g 9%

Dietary Fiber: 3g 12%

Sugar: 2g

Protein: 16g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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