Swiss Chard Mascarpone Ravioli, Pan-Seared And Drizzled With Truffled Creme
Serves: 4
Irwin Berge
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Unsalted Butter2 sprigs
Thyme (fresh)1 cup
Heavy Cream3 tbsps
Extra-Virgin Olive Oil1 clove
Garlic (minced)1 pinch
Sea SaltDirections:
1
To make the sauce: Heat a saucepan over medium heat
2
Add the unsalted butter and sprig of thyme
3
Melt until it turns brown, about 5 minutes
4
The second the butter starts becoming a medium brown, take the pan off the heat
5
Add the white truffle oil and mix
6
Reserve 2 tablespoons of this butter sauce to pan fry the ravioli
7
To the saucepan add: the heavy cream, and sea salt and coarsely cracked pepper, to taste
8
Whisk until the mixture is emulsified
9
To make the ravioli: Heat the extra-virgin olive oil in a pan over medium heat
10
Add the garlic and hot chile flakes to the pan and saute until the garlic becomes golden, about 2 minutes
11
Throw in the portabella mushrooms, minced shallots, sea salt, and freshly ground pepper, and saute for 8 minutes
12
Add the Swiss chard to the pan along with a touch more sea salt and freshly ground black pepper
13
Saute a few minutes until the chard has wilted
14
Take the pan off the heat and let it cool
15
In a big bowl, mix the softened mascarpone cheese, ricotta cheese, 1/4-cup grated Parmesan cheese, sea salt, and freshly ground black pepper
16
Add the sauteed Swiss chard mixture
17
Delicately mix together
18
Using a ravioli cutter, cut the pasta into 2-inch shapes: circles, or squares
19
Lightly wet the edges of the pasta with water using your finger
20
Place 1/2 teaspoon of the Swiss chard-cheese filling in the center of the pasta
21
Wet the edges of another piece of pasta, and place it on top
22
Use a fork, or your fingers to seal the pasta together
23
Make sure you seal it tight
24
Repeat until no filling remains
25
Boil the ravioli in salted water for 6 minutes
26
Strain
27
Pour the 2 tablespoons of brown butter sauce into a frying pan
28
Add a teaspoon of olive oil and turn up the heat to medium-high
29
Place the ravioli into the pan and sear them for a minute on each side, until golden bits appear
30
Line the ravioli up on a plate, drizzle them with 2 to 3 tablespoons of sauce and sprinkle with Parmesan shavings