| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Italian |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Recipe basic pasta, rolled to thinnest setting, on machine |
| 1 |
bn |
Italian sausage, without fennel seeds, cooked, crumbled and drained |
| 2 |
c |
Swiss chard, cooked, drained & chopped |
| 1 |
c |
Ricotta |
| 1 |
c |
Grated Pecorino, plus 1/2 C |
| 3 |
|
Eggs |
| 1/2 |
ts |
Freshly grated nutmeg |
|
|
Salt and pepper |
| 6 |
tb |
Butter |
INSTRUCTIONS
FILLING
In a bowl, combine cooked sausage, chopped chard, ricotta, Pecorino, eggs
and nutmeg and season with salt and pepper.
Lay out 1 sheet of pasta on a work surface and dot with 1/2 tablespoons
filling 2-inches apart. Lay second sheet over and press with hands to seal.
Using a pizza cutter, cut out squares and set aside.
Bring 6 quarts water to a boil and add 2 tablespoons salt. Place ravioli in
boiling water and cook until tender, about 4 to 5 minutes.
Melt butter in a 12-inch to 14-inch saute pan and remove from heat.
Carefully drain ravioli and place in pan with butter. Toss gently over
medium heat, sprinkle with remaining cheese and serve.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #507 by Sue <suechef@sover.net> on Mar 09,
1997.
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