Ingredients:
1 recipe basic fresh egg pasta -- see * note (rolled to thinnest setting on machine) |
=== filling === |
1 pound Italian sausage -- without fennel seeds, cooked, crumbled, and drained |
2 cups swiss chard -- cooked, drained, and chopped |
1 cup ricotta |
1 1/2 cups grated pecorino -- divided |
3 large eggs |
1/2 teaspoon freshly-grated nutmeg |
1 teaspoon salt -- to taste |
1 teaspoon freshly-ground black pepper -- to taste |
=== sauce === |
6 tablespoons butter |
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Preparation / Directions:
* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection.
In a bowl, combine cooked sausage, chopped chard, ricotta, 1 cup Pecorino, eggs and nutmeg and season with salt and pepper.
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.
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.
Melt butter in a 12-inch to 14-inch sauté 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.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5734)
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