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Mario Batali's Ricotta and Swiss Chard Ravioli

Ricotta Swiss Chard Ravioli Mario Batali
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Ravioli with Bacon Tomato Sauce
skill level
Moderate
time
60-120min
servings
6
cost
$
Contributed by : Mario Batali
Homemade ravioli is a perfect dish to serve for company, especially when tossed with this bacon tomato sauce and sprinkled with Parmigiano cheese.
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things you'll need.
ingredients
  • For the Ravioli:
  • Olive Oil
  • 1 Red Onion (finely diced)
  • 1 teaspoon Chili Flakes
  • Salt and Pepper to taste 
  • 3 cups Chard (thinly sliced)
  • 2 cups Ricotta
  • 1/3 cup Parmiggiano-Regiano Cheese (grated)
  • 1/2 teaspoon freshly grated Nutmeg
  • 2 pounds fresh Pasta 
  • For the Tomato Sauce:
  • Olive Oil 
  • 1/2 pound Bacon (chopped)
  • 1 Red Onion (thinly sliced)
  • 3 Garlic cloves (thinly sliced)
  • 1 1/2 teaspoons crushed Red Pepper Flakes
  • 12 ounces Basic Tomato Sauce
  • Salt and Pepper to taste
  • 1/2 cup freshly grated Parmiggiano-Regiano Cheese
  • 1 large handful of Parsley (chopped finely)
kitchenware
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  • slottedspoonpng
  • chefsknifepng
  • cuttingboardpng
  • liquidmeasuringcuppng
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  • measuringspoonspng
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients Olive Oil
    1 Red Onion (finely diced)
    1 teaspoon Chili Flakes 
    Salt and Pepper to taste
    instructions For the Ravioli: In a large saute pan over medium-high heat, add about 3 tablespoons of olive oil. Add the onion and chili flakes and season with salt, then cook until tender, about 6 to 8 minutes. 
  • step 2
    ingredients 3 cups Chard (thinly sliced)
    instructions Add another 2 tablespoons of olive oil and toss in the chard. Season with salt and pepper and cook for about 20 minutes, or until the chard is tender. Remove the chard mixture into a bowl and let cool slightly.
  • step 3
    ingredients 2 cups Ricotta
    1/3 cup Parmiggiano-Regiano Cheese (grated)
    1/2 teaspoon freshly grated Nutmeg
    instructions Stir in the ricotta and Parmigiano and season with nutmeg, salt and pepper.
  • step 4
    ingredients 2 pounds fresh Pasta
    instructions Lay out a sheet of pasta, working one at a time, and cut the sheets into 3-inch squares. Place 1 tablespoon chard filling into the center of each square. Wet the edges of pasta with warm water, and fold in half to form rectangles (or love letters). Press edges to seal. Put finished ravioli on a cookie sheet sprinkled with semolina.
  • step 5
    ingredients  
    instructions Bring a pot of salted water to a boil. Cook raviolis 4-5 minutes.
  • step 6
    ingredients Olive Oil
    1/2 pound Bacon (chopped)
    1 Red Onion (thinly sliced)
    3 Garlic cloves (thinly sliced)
    1 1/2 teaspoons crushed Red Pepper Flakes
    instructions For the Tomato Sauce: Meanwhile, in a large saute pan over medium-high heat, add about 2 tablespoons of olive oil and cook the bacon until crisp. Add the onion and cook for about three minutes more. Toss in the garlic and the chili flakes and cook for another minute.
  • step 7
    ingredients 12 ounces Basic Tomato Sauce
    Salt and Pepper to taste
    instructions Add about 1 1/2 cups of the basic tomato sauce to the pan and cook for about 5 minutes to meld the flavors. Season with salt and pepper.
  • step 8
    ingredients 1/2 cup freshly grated Parmiggiano-Regiano Cheese 
    1 large handful of Parsley (chopped finely)
    instructions With a slotted spoon, transfer the raviolis to the tomato sauce and toss to coat. Grate in the Parmigiano and a drizzle of olive oil and toss again. Plate the ravioli and top with chopped parsley.
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