Ravioli di Magro

Ravioli with Swiss Chard and Pancetta

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

The blended flavours of Swiss chard and pancetta make an unusual filling for ravioli.


  • 1 quantity Fresh Pasta
  • semolina flour for dusting


Cut the leaves of the Swiss chard from their stalks, and blanch, drain and roughly chop. Finely chop about 150 g (5 oz) of the stalks (the whiter the stalk, the more tender), and blanch them separately in boiling salted water.

Heat the butter in a heavy saucepan and gently fry the onion until soft and beginning to colour. Add the blanched stalks and the pancetta and cook together for a