Swiss Chard Ravioli with Quick Tomato Sauce Recipe

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Swiss Chard Ravioli with Quick Tomato Sauce
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Ingredients
11
Count
Nutrition
14
Calories
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Ingredients:

Directions:

  1. Make filling: Finely chop Swiss chard (you should have about 6 packed cups). In a large non-stick skillet sauté onions, garlic, and pine nuts in oil over moderately high heat until onion is softened and pine nuts are a few shades darker. Stir in olives, raisins, and half of Swiss chard and cook, stirring, until chard is slightly wilted. Stir in remaining chard and season with salt and pepper. Cook filling, covered, over moderate heat, stirring occasionally, until chard is tender, about 5 minutes and cool. Chill filling, uncovered, at least 1 hour or, covered, up to 1 day.
  2. Set smooth rollers of pasta machine on widest setting. Cut dough into 4 pieces and wrap 3 of them separately in plastic wrap. Flatten unwrapped piece of dough into rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 or 9 more times, folding in half each time and dusting in half as necessary to prevent sticking.
  3. Turn dial down to next (smaller) setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time, until narrowest setting is reached and pasta is about 3 1/2 inches wide.
  4. Put pasta sheet on work surface with long side facing you and put packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.
  5. Line a large tray with a dry kitchen towel and arrange ravioli in one layer. Make more ravioli with remaining 3 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in one layer. Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.
  6. In an 8-quart kettle bring 7 quarts of salted water to a boil. Cool ravioli until tender, 3 to 4 minutes, and drain in a colander. In a heated large bowl immediately toss ravioli with sauce.
  7. Serve ravioli with Parmesan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 14.46 Kcal (61 kJ)
Calories from fat 8.86 Kcal
% Daily Value*
Total Fat 0.98g 2%
Sodium 36.07mg 2%
Potassium 65.91mg 1%
Total Carbs 1.3g 0%
Sugars 0.6g 2%
Dietary Fiber 0.36g 1%
Protein 0.39g 1%
Vitamin C 4.6mg 8%
Iron 0.3mg 2%
Calcium 8.4mg 1%
Amount Per 100 g
Calories 80.25 Kcal (336 kJ)
Calories from fat 49.2 Kcal
% Daily Value*
Total Fat 5.47g 2%
Sodium 200.23mg 2%
Potassium 365.87mg 1%
Total Carbs 7.24g 0%
Sugars 3.33g 2%
Dietary Fiber 2g 1%
Protein 2.14g 1%
Vitamin C 25.7mg 8%
Iron 1.9mg 2%
Calcium 46.7mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.3
    Points
  • 0
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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