Swiss Chard and Date Ravioloni-Switzerland

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Swiss Chard and Date Ravioloni-Switzerland

 

basic pasta dough or spiced pasta made with saffron

3 tbsps. butter

3 tbsps. french white breadcrumbs

4 tbsps. flat parsley

 

Filling:

1 1/2 tbsps butter

1 small clove garlic, crushed

zest and juice of 1/2 lemon

1/2 cup Swiss chard, cooked and finely chopped

1 tbsp. balsamic vinegar

1/2 cup ricotta cheese

3 tbsps. parmesan cheese, grated

salt and freshly ground black pepper

freshly grated nutmeg

lemon juice

 

To make the filling, heat the butter in a pan with the garlic and lemon zest.

Add the Swiss chard and cook gently for 2 to 3 minutes. Add the balsamic vinegar

and cook for 1 minute more.

Transfer to a bowl and leave to cool, then add the ricotta, dates, Parmesan and

lemon juice. Season with salt, pepper and nutmeg. Roll out the pasta dough and

make the ravioloni, filling each one with a good tablespoon of Swiss chard

mixture and making each of them about 6cm square.

Cook the ravioloni in a large pan of boiling salted water until al dente, then

remove them from the pan using a slotted spoon and drain well.

To finish, heat the butter until foaming, add the parsley and breadcrumbs.

Cook until golden. Scatter the breadcrumbs over the ravioloni and serve. Serves

2 to 3.