Ravioli of Earthy Greens & Three Cheeses with Tomato Butter, Raisins & Pine Nuts

Name: Ravioli of Earthy Greens & Three Cheeses with Tomato Butter, Raisins & Pine Nuts
Yield: Serves 6 as an entrée
Cuisine: Australian
Ingredients: salt and freshly ground black pepper; 1-2 tablespoons almond meal, freshly ground in a spice mill if possible; 150 g ricotta cheese; ¼ teaspoon freshly grated nutmeg; 50 g pecorino cheese, finely grated; 1-2 egg yolks; 2 quantities basic pasta dough; 4 tablespoons pine nuts, lightly toasted in a dry pan; 1 bunch sorrel, stalks removed and leaves washed just before use; 100 g flat-leaf parsley leaves, well-washed; 100 g dandelion leaves or cavolo nero, stalks removed and leaves well-washed; 400 g silverbeet leaves - about 1 bunch - well-washed; 1 clove garlic, peeled; a little verjuice - optional; 3 tablespoons seedless raisins; 1 tablespoon olive oil; 200 g soft unsalted butter; 100 g parmesan cheese, finely grated; 4 firm ripe tomatoes, peeled and deseeded, then cut into 1cm dice

Preparation info

Serves
6
as an entrée

Difficulty
Medium

Appears in

French

By Damien Pignolet

Published 2005

About

In some parts of Italy, wild field greens are available for the picking, as well as in the markets. In Australia we have to content ourselves with the combination below; however, sometimes fresh nettles and bitter herbs are available at growers’ markets, which the earnest cook is advised to investigate. Swiss chard could also be used - and try adding a little fresh marjoram, if you like.

Ingredients

Europe
Oceania
France
Australia
Italy
Starter
Main course
Provence
Pasta
Vegetarian
Mediterranean

Ingredients

Method