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Ingredients


Yield 10 portion of ravioli scale it at 175 grams x portion

2 lb of ravioli pasta dough
2 cup of fresh ricotta cheese
2 bunch of green Swiss chard
1 lb bag of fresh clean spinach
2 each leeks
1 each jumbo onions
2 cup of grated Parmesan cheese
1 cup of Roma tomatoes
1 bunch of asparagus
1/2 liter of extra virgin olive oil
sea salt and ground black pepper
1 cup of white wine
1 cup of aged ricotta cheese

Vegettable "ravioli" sauteed with asparagus, tomato and shaved aged ricotta


Preparation

Make your ravioli pasta dough wrapped in plastic film and rested in the refrigerator for a hour before start rolling it.
Prepare the filling, boil the green Swiss chard until the steam are tender, then strained and chilled under cold running water, repeat the same operation in new boiling water for the spinach also.Keep some of this vegetable water on the site.Squeeze as much water as possible out the spinach and the green Swiss chard, by creating a large balls, keep on a perforated with another pan under it and cover with plastic film, refrigerate. In a large casserole add 1/2 cup of extra virgin olive oil and let sweat gently the already chopped jumbo yellow onions, then as soon the onions will be nice and caramelized in the oil add the clean and wash leeks cut it into fine julienne, braised together until the leeks will be nice and soft it will take about 45 minutes at low flame, at this point remove the spinach and the green Swiss chard and chopped fine on the cutting board, add them to the casserole with the braised onion-leeks, mixed well at always low flame until all liquid will be dry, transfer this cooked mixture and spread over a large sheet pan to allow to cool down at room temperature. In a large bowl put the fresh ricotta, add the braised vegetable mixture, and mix well, then season it to taste with sea salt and ground black pepper, add the fresh Parmigiano Reggiano keep mixing and a last touch of Extra virgin olive oil, to combine well all the ingredients.
Roll out the ravioli pasta dough at 0.5 millimeter of thickness and put the vegetable filling mixture in a pastry bag, pipe the mixture on the upper part of the sheet it pasta already brushed with whipped egg wash leave a space in between the drop of filling about 2 inch. Cut the stripe of the pasta and over lap the bottom to the top to form a square shape ravioli, seal it the edges of the ravioli well to make sure no air will be trap inside, but only the filling.
In a large sauteed stainless still pan heat it up with the extra virgin olive oil and add the asparagus cut thin in diagonal shape, sauteed them in the oil, then add the fresh and peeled Roma tomatoes, with a peeler, let the tomatoes sweat together with the asparagus, adjust taste with salt and ground black pepper, splash with wine, reduce gently. Strained the water of the vegetable into a new pot with a fine mesh, add another liter of regular water and bring to boil, cooked the ravioli and as soon will appear them on the surface of the boiling water, strained out with a fine mesh skimmer and added to the sauteed pan with the tomato and the asparagus, cooked them for about 4 to 5 minutes until some of the liquid is reduce and the natural starches of the pasta will be combine into the sauce, add few small 4 ounces ladle of the cooking pasta water sauteed with the last touch of extra virgin olive oil and garnished with fine shaved aged "Ricotta" cheese.


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