Buckwheat Ravioli Filled with Greens, Ricotta, and Cumin

Preparation info

  • Serves


    (about ravioli)
    • Difficulty


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.


  • 2 tablespoons olive oil
  • ½ cup finely chopped onion
  • 4 cups (loosely packed) Swiss chard or spinach leaves, rinsed and cut into chiffonade
  • 2 cups fresh ricotta cheese (see Note)
  • 1 teaspoon ground cumin
  • Salt and freshly ground pepper
  • Buckwheat Pasta for 6
  • ½ cup unsalted butter, melted
  • 6 tablespoons freshly grated Parmesan cheese


    Heat the olive oil in a wide deep sauté pan. Add the onion and cook until translucent. Add the chard and cook until completely wilted. Drain the chard mixture, then chop it fine and squeeze dry. Combine the chard mixture, ricotta, and cumin. Season to taste with salt and pepper.

    Roll, fill, and cut the ravioli as directed on, using tablespoons chard mixture for each piece.

    Heat a large pot of salted water to boiling. Drop in the ravioli and simmer about 4 minutes. Remove them with a slotted spoon or large skimmer. Shake off the excess water and place on serving plates. Drizzle with the melted butter and sprinkle with Parmesan. Serve hot.