Tartello With Raveggiolo And Mixed Greens
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 large
Egg1 tbsp
Olive Oil2 bunches
Spinach4 cups
Cheese (raveggiolo, drained)1 large
Egg8 tbsps
ButterDirections:
1
For the pasta: Pile the flour into a large mound on your work surface
2
Make a well in the center and add the eggs
3
Use a fork to whisk them together in the well
4
Once blended, keep whisking the eggs and slowly whisk in the edges of the flour
5
Use your hands to fold the eggs and flour all together
6
While still loose, drizzle in the olive oil and water
7
Keep kneading together until the dough is smooth, elastic and warm
8
Wrap the dough in a clean kitchen towel and let rest while you make the filling
9
For the filling: Bring 2 pots of water to a boil
10
Add salt
11
Break the Swiss chard leaves in half and add them to one pot of boiling water
12
Cook for 3 minutes
13
Add the spinach to the second pot of boiling water and cook for 5 minutes
14
Drain the Swiss chard and spinach well and squeeze out all the water until dry
15
Chop the leaves very fine
16
Add to a large mixing bowl along with the raveggiolo cheese, Parmesan, nutmeg, egg and some pepper
17
Mix together well
18
Cut the pasta dough into 4 equal pieces
19
Roll one piece through a pasta machine, beginning at the widest setting and working your way down
20
You want the pasta about 1/4-inch thick and in a long but rectangular sheet
21
Flour your work surface, then lay the pasta sheet on the surface
22
Drop tablespoonfuls of filling onto the pasta in a row along the bottom quarter of the sheet, leaving a 2-inch space between each tablespoon of filling
23
Trim the edges with a pasta cutter to make the sheets even
24
Lightly moisten the edges of the pasta sheet with water
25
Fold the top half of the dough over the filling
26
Use your fingers and the side of your hand to press the seams closed and seal the space between each mound of filling
27
Press the edges closed
28
Use the pasta cutter to trim into ravioli
29
Roll out the remaining 3 sheets of pasta
30
Add the filling and cut into ravioli
31
For the sauce: Melt the butter in a large saute pan
32
Add the sage and cook until just crisp and fragrant
33
Bring a large pot of water to a boil
34
Add the ravioli in batches, about 10 at a time, and cook until they float, about 1 1/2 minutes per batch
35
Add the cooked ravioli to the butter sauce, toss gently and add Parmesan to taste