Ravioli Genovese (Mario Batali) |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Ingredients:
1 recipe basic pasta, rolled to thinnest setting on machine |
1 pound italian sausage, without fennel seeds, cooked, crumbled and drained |
2 cups swiss chard, cooked, drained and chopped |
1 cup ricotta |
1 cup grated pecorino, plus 1/2 cup |
3 eggs |
1/2 teaspoon freshly grated nutmeg |
salt and pepper |
6 tablespoons butter |
Directions:
1. In a bowl, combine cooked sausage, chopped chard, ricotta, Pecorino, eggs and nutmeg and season with salt and pepper.
2. 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.
3. 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.
4. Melt butter in a 12-inch to 14-inch saute 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.
|
|