| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 1 |
|
Quantity of basic pasta dough or spiced |
|
|
; pasta made with saffron |
| 75 |
g |
Butter |
| 50 |
g |
French white breadcrumbs |
| 4 |
tb |
Flat parsley |
| 25 |
g |
Butter |
| 1 |
sm |
Clov garlic; crushed |
|
|
Zest and juice of 1/2 lemon |
| 150 |
g |
Swiss chard; cooked and finely |
|
|
; chopped |
| 1 |
tb |
Balsamic vinegar |
| 100 |
g |
Ricotta cheese |
| 50 |
g |
Parmesan cheese; grated |
|
|
Salt and freshly ground black pepper |
|
|
Freshly grated nutmeg |
|
|
Lemon juice |
INSTRUCTIONS
FILLING
To make the filling, heat the butter in a pan with the garlic and lemon
zest. Add the Swiss chard and cook gently for 2-3 minutes. Add the balsamic
vinegar and cook for 1 minute more.
Transfer to a bowl and leave to cool, then add the ricotta, dates, Parmesan
and lemon juice. Season with salt, pepper and nutmeg. Roll out the pasta
dough and make the ravioloni, filling each one with a good tablespoon of
Swiss chard mixture and making each of them about 6cm square.
Cook the ravioloni in a large pan of boiling salted water until al dente,
then remove them from the pan using a slotted spoon and drain well.
To finish, heat the butter until foaming, add the parsley and breadcrumbs.
Cook until golden. Scatter the breadcrumbs over the ravioloni and serve.
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