- 5 eggs;
- 500g flour ’00 type’*;
- 500g flour ’semola’*;
(Tip*: all-purpose flour can be used instead)
- 500 fresh ricotta cheese;
- 2 onions;
- 6 cloves garlic;
- 1kg (approx) fresh chard* leaves;
- 100ml white wine;
- Olive oil;
*(instead of chard, spinach can also be used)
- Chop the onions to cubes, chop the garlic really finely, chop the chard short into stripes.
- Roast the onion in the olive oil until it gets transparent on the edges. Add garlic and cook together for 1 min.
- Add white wine and cook until it evaporates.
- Add chard, and cook until it has softened. Season it according to your taste.
- Let it cool down and mix with ricotta.
(Tip: smooth the 1/3 of the mixture with a blender to get a better mixture.)
Filling of the ravioli
- Take one piece of fresh pasta sheet in front of you.
- Portion the filling with a teaspoon on the lower part of the pasta sheet in a row one by one (should be about a 2 cm distance between the teaspoon portions, and the row should be 1 cm from the down edge of the sheet).
- Fold the upper part of the sheet above the filling.
- Push down tightly the sheet in between the fillings with your finger, then close the lower part in the same way.
- Cut a thin line from the lower part of the sheet with a ravioli cutter, then separate the ravioli pillows with the cutter.
- Boil water in a big pot, and salt it generously.
- Cook the ravioli in the heavily boiling water for 3-5 min, until they start floating on top of the water (cook only smaller amounts of ravioli at the same time and do more rounds according to the size of your pot).
Serve the ravioli with parmesan cheese and good quality olive oil on top