Ravioli genovese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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 | Eggs | |
| ½ | teaspoon | Freshly grated nutmeg |
| Salt and pepper | ||
| 6 | tablespoons | Butter |
Directions
FILLING
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.