Ravioli genovese

Yield: 1 Servings

Measure Ingredient
1 \N Recipe basic pasta, rolled to thinnest setting, on machine
1 bunch Italian sausage, without fennel seeds, cooked, crumbled and drained
2 cups Swiss chard, cooked, drained & chopped
1 cup Ricotta
1 cup Grated Pecorino, plus 1/2 C
3 \N Eggs
½ teaspoon Freshly grated nutmeg
\N \N Salt and pepper
6 tablespoons Butter


In a bowl, combine cooked sausage, chopped chard, ricotta, Pecorino, eggs and nutmeg and season with salt and pepper.

Lay out 1 sheet of pasta on a work surface and dot with ½ tablespoons filling 2-inches apart. Lay second sheet over and press with hands to seal.

Using a pizza cutter, cut out squares and set aside.

Bring 6 quarts water to a boil and add 2 tablespoons salt. Place ravioli in boiling water and cook until tender, about 4 to 5 minutes.

Melt butter in a 12-inch to 14-inch saute pan and remove from heat.

Carefully drain ravioli and place in pan with butter. Toss gently over medium heat, sprinkle with remaining cheese and serve.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MC-Recipe Digest V1 #507 by Sue <suechef@...> on Mar 09, 1997.

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