Lidia's Commonsense Italian Cooking by Lidia Matticchio Bastianich

Author:Lidia Matticchio Bastianich
Language: eng
Format: azw3, epub
ISBN: 9780449016213
Publisher: Appetite by Random House
Published: 2013-10-14T17:00:00+00:00

RAVIOLI FILLING

Ravioli Verdi

This dish is just ravioli filling, without the pasta. (See the pasta recipe and how to finish it.) What is important in this recipe is the ratio of the wet ingredients to the dry ingredients. Even though I give you precise measurements, the ingredients themselves vary and affect the outcome of the recipe. This is something you need to keep in mind whenever following a recipe. Use your experience and common sense to deal with any variations that might arise. In this recipe, for instance, the balls of filling must feel good and solid before you decide exactly when or if you need to add more flour. As an extra precaution, do a test by plopping one of them into the boiling water to see how they fare; it should remain whole, although a few crumbs of filling will detach in the boiling water. If it falls apart, you need a little more flour.

Serves 6

½ teaspoon kosher salt, plus more for the pot

2 bunches Swiss chard (about 2 pounds)

1 pound fresh ricotta, drained several hours or overnight

3 large eggs, beaten

1½ cups grated Grana Padano or Parmigiano-Reggiano

½ cup all-purpose flour, plus more for rolling

4 tablespoons unsalted butter

Bring a large pot of salted water to boil. Wash the chard, and remove the stems and center rib (if tough). Shred the chard. Blanch until tender, about 5 minutes. Drain, cool, and squeeze very dry. Finely chop the chard. Heat a new, clean pot of salted water, and bring to a simmer for the ravioli.

In a large bowl, stir together the ricotta, eggs, 1 cup grated cheese, the ½ cup flour, the salt, and the chard. Spread about a cup of flour on a rimmed sheet pan. Roll the dough into walnut-sized balls, then dust lightly in the flour.

Melt the butter in a large skillet over low heat. Drop the balls into the simmering water, cooking in batches if necessary, until they rise to the surface and are firm to the touch, about 5 minutes per batch. Remove with a spider or slotted spoon, letting the excess water drain off, and place them directly into the skillet with melted butter. Once all of the ravioli are in the skillet, turn off the heat and gently toss with the butter and remaining ½ cup grated cheese. Fill, shape, and cook ravioli as in procedure in preceding recipe.

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