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Swiss Chard Ravioli with Marcella's Famous Tomato Sauce
For Pasta Dough
- 1 cup all-purpose flour
- 1 T. olive oil
- 1 large egg
- pinch of salt
For Swiss Chard Filling
- 12 oz. Swiss chard
- 2 T. olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 16 oz. whole milk ricotta
- 4 oz. mozzarella cheese, grated
- ¾ cup grated parmesan cheese
- ¼ cup chopped basil
- 1 t. kosher salt
- ¼ t. pepper
- 4 sheets of fresh pasta, cut into squares
For Tomato Sauce
- 2 pounds fresh, ripe tomatoes peeled and seeded OR use 2 cups canned imported tomatoes with juice
- 5 T. butter
- 1 medium onion, peeled and cut in half
- salt to taste
For Pasta Dough
- On a bread board or the counter, place the flour on it. Make a well in the flour, and carefully add the egg, olive oil and salt. Mix together with a fork, by starting in the middle of the well, and gradually incorporate the flour into the egg and oil; when you can't mix in any more of the flour, start kneading the mixture with your hand. Next, using a pasta machine, run the dough through the wheels of the machine at no. 1 dial until it is smooth and feels like “leather”. This process could take about 10-15 times. Now, put the dough through each numbered dial (2-6 or 7) just once. Cut into squares.
For Swiss Chard Filling
- Remove the stems of the Swiss chard. Chop the leaves into 1 inch pieces. In a large non-stick skillet, heat the olive oil over medium heat. Add the onion and sauté till soft. Add the garlic and cook another minute. Add the chard and cook until wilted and let the mixture cool.
- Place the ricotta, mozzarella, Parmesan, basil, salt and pepper in a bowl of food processor. Add the cooled chard mixture and blend until smooth. Spoon this mixture into a pastry bag and pipe into center of ravioli dough. Place another piece of dough on top and seal the edges. Cook in salted, boiling water. Serve with tomato sauce.
For Tomato Sauce
- Put the prepared tomatoes in a saucepan. Add the butter, onion, and salt. Cook uncovered on very low heat at a steady simmer about 45 minutes. Cook until the fat floats free from the tomatoes. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon. Taste for seasonings. Discard the onion. Spoon over the ravioli, adding grated Parmigiano-Reggiano cheese.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/