Directions

30 Minutes Before Cooking

1. Remove the Swiss chard leaves from the ribs and wash thoroughly.  Reserve the ribs for a future recipe.

2. Set a strainer over a mixing bowl.
3. Peel and finely mince the shallot.  Set aside one tablespoon of the shallot for the tapenade.
4. In a saute pan over medium heat, melt 2 tablespoons of the olive oil.

5. When the butter is foamy, add the remaining minced shallot, along with a pinch of S&P Seasoning.  Saute until the shallot is soft and fragrant.

6. Add the Swiss chard and saute until wilted, about 3-5 minutes.
7. Pour the pan’s contents into the strainer set over the bowl and set everything in your fridge until class time!

PREP 🥒

1. Make sure that the cooked Swiss chard homework is done!!

2. Fill a large pot with water, cover, and place on the stove over low heat.
3. To make the ravioli dough: First, set aside ½ cup for bench flour.
4. Lay the remaining flour onto your countertop and form a well in the center. Add the 2 whole eggs, 2 egg yolks, and 1 teaspoon of olive oil into the center of the well. Use a fork to whisk, then use your index finger to slowly incorporate the flour into the eggs. Use a knife or bench scraper to bring the eggs and flour together.
5. Form the dough into a shaggy ball and knead for 5-8 minutes. Cover with plastic wrap and set aside to rest.
6. To make the farce: Remove the Swiss chard from the fridge and press as much liquid out as possible.
7. Transfer the Swiss chard to a cutting board and coarsely chop.

8. In a large mixing bowl, add the ricotta, chopped Swiss chard, and ¾ of the whole egg (reserve the remaining egg for egg wash). Zest in the lemon and grate in half of the Parmesan. Add a pinch of S&P Seasoning and stir to combine.

9. For the tapenade: Dice the walnuts and remaining Parmesan. Wash and chiffonade the basil. Combine in a small bowl with the remaining shallots, a pinch of S&P Seasoning and one tablespoon of olive oil.

10. Peel and slice the garlic.
11. Roll out the dough into a very thin sheet, using the bench flour as necessary to prevent sticking.
12. Sprinkle the parchment paper-lined sheet tray with bench flour.
13. Scoop large spoonfuls of ricotta farce onto the center of the dough. Brush with a thin layer of egg wash, fold, press, and trim to form the raviolis. Set aside the formed raviolis on the floured sheet tray.

HOW TO COOK 🍳

1. In a large saute pan over medium heat, heat up the remaining olive oil over medium low heat.

2. Add the sliced garlic and a pinch of S&P Seasoning and cook until fragrant.  Add the tomatoes and turn the heat off so they begin to warm through.

3. Lightly season the boiling water with S&P Seasoning. Add the raviolis and cook for 3-4 minutes, then use a slotted spoon to transfer to the pan with the tomatoes and garlic, along with ¼ cup of the pasta cooking water.

4. Turn the heat to medium and gently stir until a nice glaze forms and the raviolis are al dente, about 1 minute.  Finish the seasoning with lemon juice and S&P Seasoning.

5. Plate the raviolis, spooning plenty of sauce over top. Finish with some of the basil tapenade over the top and enjoy!!