Buckwheat Ravioli Filled with Greens, Ricotta, and Cumin

Preparation info
  • Serves


    (about ravioli)
    • Difficulty


Appears in

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.