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Receta Ravioli With Swiss Chard And Pancetta ( Ravioli Di Magro )
Add a photoRaciónes: 10
Ingredientes
- 1 x quantity fresh pasta (qv)
- Â Â semolina flour for dusting
- 1 kg swiss chard
- Â Â sea salt and freshly grnd black pepper
- 100 gm butter
- 2 sm red onions peeled and finely minced
- 250 gm pancetta stesa cut into matchsticks
- 250 gm fresh ricotta cheese
- 1/2 x nutmeg freshly grated
- 100 gm parmesan freshly grated
- 225 gm unsalted butter
- 1 bn sage leaves separated from the stalks
Direcciones
- Cut the leaves of the Swiss chard from their stalks and blanch drain and roughly chop.
- Finely chop about 150g of the stalks (the whiter the stalk the more tender) and blanch them separately in boiling salted water.
- Heat the butter in a heavy saucepan and gently fry the onion till soft and beginning to colour. Add in the blanched stalks and the pancetta and cook together for a few min just long sufficient for the pancetta to become translucent/soft but not crisp.
- The pancetta flavour should blend together with the onion and stalks.
- Season then add in the chard leaves and cook for a few min.
- Remove from the heat and cold.
- In a large bowl break up the ricotta using a fork.
- Season with nutmeg sea salt and black pepper.
- Add in half the cooled chard mix and stir together lightly.
- Add in the Parmesan and the remainder of the chard and fold together.
- The mix shouldn't be at all wet; if it seems so add in a little extra parmesan.
- Taste for seasoning and ensure which the mix is completely cool before making the ravioli.
- Divide the pasta into small amounts the size of a large egg.
- Using a pasta machine roll them out into long strips (one at a time to prevent drying) as thin as possible.
- Cut in half if too long.
- Put tsp. of filling about 6cm apart on the sheet in the centre of the half nearest you so which you can fold the other half over to make a parcel.
- Brush around the fillings with a pastry brush dipped in water before folding so which the envelopes you are making will seal properly.
- Using a pasta cutter seal each envelope by cutting on three sides (the fourth is the fold).
- Dust a large plate or possibly tray with semolina flour and carefully place the ravioli on it making sure which they don't touch.
- You should have about fiffy.
- To make the sage butter heat the butter gently so which it separates.
- Pour out the clarified butter return to the heat and when very warm add in the sage for a second or possibly two.
- Remove from the heat and allow to cold.
- Bring a large pan of salted water to the boil and put in the ravioli.
- Lower heat to simmer: the ravioli will pop up to the surface of the water after 30 seconds but according to how thin you managed to roll the pasta they wili take up to 2 min to cook. Test on the join of the envelope where the pasta is thickest.
- Serve the ravioli on hot plates with 34 sage leaves a little of the melted butter and some extra Parmesan.
- The blended flavours of Swiss chard and pancetta make an unusual filling for ravioli.
- Serves 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 10 servings | |
| Calories 347 | |
| Calories from Fat 283 | 82% |
| Total Fat 32.17g | 40% |
| Saturated Fat 20.24g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 445mg | 19% |
| Potassium 458mg | 13% |
| Total Carbs 8.63g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.49g | 2% |
| Protein 8.88g | 14% |
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