Green Ricotta Ravioli

Ingredients

• 8 oz 00 (double zero) flour (All‑purpose Italian flour, gives silky texture)
• 5 large Egg yolks (Use room‑temperature yolks for easier incorporation)
• 1 large Whole egg (Adds a bit of liquid to the dough)
• 2 tbsp Olive oil (1 tbsp in dough, 1 tbsp for sautéing greens and sauce)
• 4 cups Swiss chard (Ribs removed, roughly chopped)
• 2 cups Dandelion greens (Optional, adds slight bitterness)
• 15 oz Whole‑milk ricotta cheese (Strained to remove excess whey)
• 1 clove Garlic (Finely grated)
• 1 whole Lemon (Zest for filling, juice for sauce)
• 1/4 tsp Red pepper flakes (Adjust to taste)
• 1 tbsp Kosher salt (For seasoning water and filling)
• 1 tbsp Unsalted butter (For finishing sauce)
• 1 large Egg (for filling) (Adds richness and helps bind filling)
• 2 tbsp Parmesan cheese (optional) (Grated, for serving)

Instructions

1. Make the pasta dough

   Place 8 oz 00 flour on a clean work surface, form a well, add 5 egg yolks, 1 whole egg and 1 tbsp olive oil. Using a fork, gradually incorporate flour into the liquid, then use a bench scraper to bring the dough together.

   Time: PT5M

2. Knead the dough

   Knead by hand for about 20 minutes until the dough is firm, smooth, and springs back when pressed. It should feel slightly dry but supple.

   Time: PT20M

3. Rest the dough

   Shape the dough into a ball, wrap tightly in plastic wrap and refrigerate for 30 minutes to relax the gluten.

   Time: PT30M

   Temperature: 4°C

4. Prepare the greens

   Rinse 4 cups Swiss chard and 2 cups dandelion greens, remove tough ribs, then roughly chop. Heat 1 tbsp olive oil in a skillet over medium heat, add the greens and sauté until wilted and most moisture evaporates (about 5 minutes). Transfer to a clean towel, squeeze out excess liquid, let cool.

   Time: PT10M

   Temperature: Medium heat

5. Make the ricotta filling

   In a bowl combine the strained 15 oz ricotta, the squeezed greens, 1 grated garlic clove, zest of 1 lemon, 1/4 tsp red pepper flakes, and a pinch of kosher salt. Taste and adjust seasoning, then stir in 1 large egg until fully incorporated.

   Time: PT5M

6. Roll the dough

   Divide the rested dough in half. Lightly flour a work surface, flatten each piece with a rolling pin, then run through the pasta roller on the widest setting twice. Reduce the setting gradually, passing the sheet through each setting once, until the dough is about 1 mm thick (about 4‑5 passes total). Keep the sheets covered with a damp towel to prevent drying.

   Time: PT10M

7. Assemble the ravioli

   Lay one sheet of rolled pasta on a lightly floured surface. Fill a pastry bag with the ricotta mixture and pipe 1‑tsp mounds in two parallel rows, spaced about 1 inch apart. Lightly brush the surrounding dough with water using a pastry brush. Place the second sheet on top, press gently around each mound to seal, then use a bench scraper or knife to cut into 1‑inch squares. Transfer the formed ravioli to a floured sheet or parchment and cover with a towel.

   Time: PT15M

8. Cook the ravioli

   Bring a large pot of water to a rolling boil, add a generous handful of kosher salt, then drop in the ravioli. Cook for 2‑3 minutes, or until they float to the surface and are tender.

   Time: PT5M

   Temperature: Boiling

9. Finish in butter‑lemon sauce

   In a skillet over medium‑low heat melt 1 tbsp butter with 1 tbsp olive oil. Add the cooked ravioli and a splash (≈¼ cup) of reserved pasta water. Toss gently, then stir in the juice of half a lemon, a pinch of red pepper flakes, and salt to taste. Cook for another 1‑2 minutes until the sauce coats the pasta.

   Time: PT2M

   Temperature: Medium‑low

10. Plate and serve

    Arrange the ravioli on plates, drizzle with any remaining sauce, and sprinkle with optional grated Parmesan. Serve immediately.

    Time: PT1M

Nutrition Facts

Calories

420

Protein

14 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g