CHARD & RICOTTA RAVIOLI WITH PINOT GRIGIO BUTTER SAUCE
Create the perfect balance of flavors with Swiss chard, ricotta, ravioli, and our balanced Pinot Grigio.
2 cups flour
2 whole eggs
2 teaspoons olive oil
1/4 teaspoon fine salt
3 tablespoons olive oil
2 tablespoons minced shallot
2 cloves garlic, minced
1 1/2 pounds Swiss chard, leaves chopped and stems thinly sliced
1/4 cup fresh chopped parsley, plus 1/4 cup parsley leaves
1 cup ricotta, drained
1/4 cup parmesan, grated
1 egg yolk
1/4 teaspoon grated nutmeg
Zest of 1/2 lemon
2 tablespoons breadcrumbs
4 tablespoons unsalted butter
1/4 cup Llano Estacado Pinot Grigio
1/4 teaspoon kosher salt
To make the pasta dough, combine the flour, eggs, olive oil and salt in a food processor, and process until a dough forms and pulls away from the sides of the processor. Sprinkle in more flour as needed for the dough to form.
Remove the dough, place on a floured surface, knead for 5 minutes, wrap in plastic wrap, and refrigerate for 3 minutes.
To make the filling, heat the olive oil in a large sauté pan over medium heat until hot. Cook the shallot and garlic until soft and fragrant but not browned, 3 minutes.
Add the Swiss chard stems and cook until soft, 6-8 minutes. Add the chopped Swiss chard leaves and parsley leaves and let wilt before stirring, 2 minutes. Cook until completely wilted and the liquid has evaporated, about 10-15 minutes. Put the chard mixture into a colander, squeeze out the excess moisture and let it cool for 10 minutes.
Meanwhile, combine the ricotta, parmesan, egg yolk, nutmeg, lemon zest and breadcrumbs. Add the cooled Swiss chard mixture and refrigerate the filling for 10 minutes.
On a floured surface, roll the pasta dough into a relatively thin sheet. Cut it into three pieces. Feed the pasta into a pasta machine several times until it’s very thin. For each pasta sheet, put about 1 tablespoon of the filling along the sheet at 3-inch intervals. Fold the pasta over the filling, press the air out of the center, and press to close the pasta around the filling. Cut the pasta between the fillings to separate out individual ravioli.
Heat a large pot of water with 2 teaspoons salt over medium-high heat. When the water boils, add the ravioli and cook until they float, 3-5 minutes.
Meanwhile, to make the sauce, combine the butter, wine and salt in a medium skillet. Simmer until the sauce thickens a little, 2-4 minutes. Add the parsley leaves and the drained ravioli and toss gently to coat the ravioli with the sauce.