Quattro Fromaggio Ravioli

This one is very simple but a nice way to sneak in some veggies to an already delicious meal!

Casa di Trevi provided this week’s market box with Quattro Fromaggio ravioli, so the fancy name for 4 cheese ravs that are amazing! A way that I like to use to sneak in some greens is by sauteing Swiss chard or another green like spinach or escarole. For the purposes of this recipe we’ll go with Swiss Chard because it is so nutrient rich and comes in the medium box this week.

1. Boil 4-6 quarts of salted water to make the raviolis, and put them in when boiling check periodically, and do not put it on a high heat so they don’t burst.

2. Stir once to avoid sticking, only cook for 2-3 minutes after they surface!

3. Swiss chard time now! Rinse well and break apart- separate the stems and leaves.

4. Then sauté with olive oil, garlic, salt, and pepper.

5. Keep an eye on it, don’t let it get charred (haha chard). Cook like spinach, it won’t cook down as much and the stems need a more time (2 more minutes roughly) than the leaves.

6. After draining the rav, mix it together and for a bit more flavor, coconut oil is a great oil to add for flavor and less calories than butter!

Enjoy these delicious raviolis with some green mixed in!

Ravioli with Swiss Chard in Brodo

Food52.com SERVES 2

Ingredient List:

  • 12 Ravioli (Casa Di Trevi)
  • 1 bunch Swiss Chard or other tender green- washed and chopped
  • 3 TB Olive Oil
  • 1 shallot finely chopped
  • 1/4 tsp red chili flakes
  • 1 cup tomato, chopped (you can use cluster tomatoes also)
  • 1.5 cups white wine
  • 1-2 TB butter

Directions:

1. Bring pot of water to boil for ravioli

  1. Heat large pan over medium heat, add 2 TBs olive oil and Swiss Chard, season with S & P, sauté until tender, about 3-4 min. Re- move from pan and set aside.

  2. Heat sauté pan over medium heat and add 1 TB olive oil . Sautee shallots until tender. Add chili flakes and tomato, Sautee about 1 minute. Add white wine and bring to low simmer until harshness of wine has cooked off and sauce has reduced somewhat
  3. Add Swiss chard back to sauce and bring back up to a low simmer. Taste and season as needed. This will be quite brothy.
  4. Turn off heat and whisk in 1-2 TB butter
  5. Cook ravioli as directed
  6. Split Swiss Chard and broth into two large heated pasta bowls top with 6 ravioli each.