Ingredients:
| 1 |
recipe |
basic fresh egg pasta -- see * note (rolled to thinnest setting on machine) |
|
|
=== filling === |
| 1 |
pound |
Italian sausage -- without fennel seeds, cooked, crumbled, and drained |
| 2 |
cups |
swiss chard -- cooked, drained, and chopped |
| 1 |
cup |
ricotta |
| 1 1/2 |
cups |
grated pecorino -- divided |
| 3 |
large |
eggs |
| 1/2 |
teaspoon |
freshly-grated nutmeg |
| 1 |
teaspoon |
salt -- to taste |
| 1 |
teaspoon |
freshly-ground black pepper -- to taste |
|
|
=== sauce === |
| 6 |
tablespoons |
butter |
|
Preparation:
* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection.
In a bowl, combine cooked sausage, chopped chard, ricotta, 1 cup Pecorino, eggs and nutmeg and season with salt and pepper.
Lay out 1 sheet of pasta on a work surface and dot with 1/2 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 sauté 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.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5734) |
