Name: Türteln (Buckwheat Ravioli Filled with Greens, Ricotta, and Cumin)
Yield: Serves 6 (about 36 ravioli)
Cuisine: Italy
Ingredients: Salt and freshly ground pepper; ½ cup finely chopped onion; 4 cups (loosely packed) Swiss chard or spinach leaves, rinsed and cut into chiffonade; 2 tablespoons olive oil; 2 cups fresh ricotta cheese (see Note); 1 teaspoon ground cumin; 6 tablespoons freshly grated Parmesan cheese; Buckwheat Pasta for 6; ½ cup unsalted butter, melted

Preparation info

Serves
36
(about ravioli)

Difficulty
Complex

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

These ravioli are from the northern Italian province of the Trentino-Alto Adige. Traditionally they are made with rye flour and have a wonderful light brown color. We use buckwheat flour in place of the rye for the darker color and more intense flavor. The greens in the filling can be spinach, cabbage, or Swiss chard, but we prefer the chard for its texture and flavor.