I have been on an Italian food kick recently and purchased an awesome adjustable, double fluted pastry wheel…and I have been itching to use it! I decided to pick some chard from my garden and use up the whey from making mozzarella to make some ricotta filling. I found some soppressata in the back of my cheese drawer, and we were in business! If you are in a vegetarian mood, just remove the soppressata. No chard, how about some spinach instead?
These are really delicious ravioli and can be eaten with a variety of sauces! I made a white wine and butter sauce with thyme, since I seasoned the filling with thyme and lemon zest and wanted those flavors to shine through. I can’t help but think it will also be incredibly delicious with a tomato sauce for a more wintry feel!
I serve about 8 per person and this recipe makes 36-40. I like to make a large batch and freeze the rest! If you have leftover filling or pasta, freeze those too! It is all so easy to store. When you are ready to serve, just defrost and use as you would if they were freshly made.
We served our ravioli with a Caprese salad made from homemade fresh mozzarella!
Swiss Chard, Ricotta, and Soppressata Ravioli in Wine sauce
for the pasta:
4 cups (480 g) flour*
8 tablespoons water
salt and pepper
*note on flour: I use half semolina and half all-purpose if I want more sauce to stick to the pasta and White Lily light all purpose flour when I want extra smooth noodles. For these, I prefer half semolina and half all-purpose.
- Place flour in volcano shape.
Add salt and eggs to crater.
Mix until ball forms, add water if needed.
- Knead 5 minutes.
Form into tennis sized balls. Rest dough for 1 hour.
- Dust machine with flour and pull ball of dough through, folding like a letter after each pass. I roll through three times or so until an even sheet is formed.
Make setting smaller, to the smallest thickness (8 or 9), roll through final time.
Divide each piece into 2 or 3 sections so you end up with 18 or 24 inch (46-60 cm) lengths.
- Flour each piece, fold in half and store under a towel.
- Repeat with remainder and set aside while preparing filling.
for the filling:
2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
1 pound (450 g) rainbow chard, stems finely chopped and leaves thinly sliced, separated
1-2 ounces (30-60 g) soppressata, finely chopped
1 1/2 cup (360 mL) ricotta, drained (try my recipe for homemade ricotta)
1/2 cup (60 g) Parmesan, grated
1 egg yolk
zest of 1 lemon
2 teaspoons fresh thyme
pinch of nutmeg
salt and pepper
for the sauce:
8 tablespoons unsalted butter
1/2 cup dry white wine
1 teaspoon fresh thyme
salt and pepper
- While the dough is resting for an hour, heat oil in skillet, sauté shallot for 3 minutes.
Add garlic, sauté for 1 minute.
Add chard stems , sauté 3-5 minutes. Season with salt and pepper.
- Add the leaves and soppressata and cook for 5 minutes or so until the leaves are wilted and bright green.
Season with salt and pepper and set aside to cool.
- Mix together the chard, ricotta, and Parmesan.
Add the egg yolk, lemon zest, fresh thyme, and nutmeg.
Season with salt and pepper and set aside in the fridge until needed.
- Roll out the pasta at this time (steps 3-5 above).
- Take one piece of pasta and place it on a floured wooden plank. Unfold the pasta and use a spray bottle to spray evenly with water.
- Place tablespoon sized blobs of filling 1 inch apart. You should fit 2 across and 6 high on a 5×12 inch piece of pasta (the lower half of a 5×24 inch).
Fold the upper half over the lower half and carefully seal around the filling while removing all air bubbles.
- Use a pastry cutter or knife to separate the ravioli into squares and set aside on a floured surface. You can refrigerate them for use later in the week or freeze for a month at this point.
- When almost ready to serve, bring a large pot of salted water to boil.
- Meanwhile, melt the butter in a large, high-sided pan. Add wine and thyme and cook for about 5 minutes until the sauce thickens and the butter browns a bit. Season with salt and pepper.
- Carefully put the ravioli in the water and cook for 4-5 minutes (I made large ones. I remove the ravioli with a mesh and dump them carefully in the skillet with the sauce to quickly toss.
- Add some fresh thyme and slivers of Parmesan to serve.
Total cooking time: 2 hours 15 minutes, serves 4-6