Name: Ravioli di Verdura e Formaggio (Vegetable and Cheese Ravioli)
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: 3½ cups/400 g unbleached all-purpose flour; 3 large eggs; 4 tablespoons/30 g freshly grated Parmigiano-Reggiano; 1 large egg; 8 ounces/1 cup/225 g borage or beet greens; 1 pinch salt; 4 ounces/½ cup/120 g fresh ricotta romana with an optional bit of prescinseua spooned in; A little Freshly ground black pepper to taste

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This is similar to Ravioli di Magro, except that it contains greens. Sauces made with either fresh or sun-dried tomatoes, or other vegetable sauces, are best, although pesto is all right, too.

Ingredients

For the Ripieno

8 ounces/1 cup/225 g borage or beet greens

Europe
Italy
Main course
Vegetarian
Mediterranean

Method

Make the ripieno first. Wash the greens carefully and then steam them in the water that clings to them. If borage or beet greens are unavailable, then consider spinach or Swiss chard. Once the greens are soft, squeeze the liquid from them thoroughly and mince them fine. Let cool. Beat the egg with the salt and pepper in a mixing bowl. Then fold in the greens, ricotta, optional prescin

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Ingredients

For the Ripieno

Method

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