Ah, my latest and greatest ravioli creation! I just love coming up with new recipes for homemade ravioli that use seasonal ingredients. This one was also a great success. I wanted to incorporate swiss chard into the dough of the ravioli, rather than using spinach to make the ravioli green. For the filling - I went all out into spring using ramps, mascarpone cheese and some lemon zest. As usual, this made about six dozen ravioli so there were plenty for freezing for upcoming meals. I served the ravioli with a bit of rose vodka sauce, which was the perfect match.
Sasha's Swiss Chard Ravioli with Mascarpone & Ramps
Ravioli dough
6 oz swiss chard leaves
3 1/2 cups of flour
5 large eggs
Filling
1 bunch of ramps, diced
1 500 gram container of mascarpone cheese
zest of one lemon
Rose Vodka Sauce
3 shallots, diced
3 cloves garlic, diced
1/2 cup vodka
1 1/2 cup heavy cream
1 24 oz can whole tomatoes, pureed
2 tsp thyme leaves
Prepare the ravioli dough in a stand mixer. First, blanch the swiss chard leaves in boiling water. Then squeeze every last drop of moisture from the leaves. Blend the leaves with the eggs in the basin of your mixer. Add the flour all at once and mix until you can form four balls of dough with your hands. Wrap the dough with plastic wrap and allow to rest for about 30-45 minutes before rolling out into sheets to form the ravioli. Mix the ingredients together for the filling. Once pressed in a ravioli press, allow the ravioli to dry for an hour before freezing it in bags, or cooking it in boiling water.
To make the sauce, saute the shallots until soft and saute the garlic for an additional two minutes. Add the vodka and allow the alcohol to burn off, which takes about two minutes on high. Add the cream and tomatoes, and stir to form a sauce. Season with salt, pepper and fresh thyme leaves and allow the sauce to thicken.
Sasha's Kitchen: Swiss Chard Ravioli with Mascarpone & Ramps in Rose Sauce
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