Advertisement
97. Ravioli
- Difficulty
Easy
Ingredients
300 grams 10-½ ounces 50 grams 1-⅔
Method
Pass the ricotta through a sieve; if it is too liquid, first squeeze it dry in a cheesecloth.
Cut the stalks away from the chard, steam, dry well and chop finely with a mezzaluna.
Make a firm dough with all these ingredients. Take spoonfuls of this dough and drop them on a layer of flour which you will have spread out on a pastry board. Roll each dollop well in the flour, giving
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe