Yield: 1 Servings
|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||Grated Pecorino, plus 1/2 C|
|½ teaspoon||Freshly grated nutmeg|
|Salt and pepper|
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.