Honestly, I don’t get the urge to make pasta from scratch very often; but when the desire wells up, it is irrepressible! Must be my departed great-nonna, Celeste, a native of Trieste, who is scolding me and I want to please her. Well. I hope she is pleased: this is yummy and very filling.
Swiss chard raviolis:
- 1/2 cup of steamed or boiled swiss chard (remove stalks and keep leaves), chopped
- 2 Large eggs
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon of olive oil
Filling:
- 1 Kabocha squash (can replace with butternut or pumpkin)
- 8 ounces of parmesan cheese
- 2 eggs
- salt, pepper, nutmeg
- 1 onion, chopped fine
Sauce:
- 1 stick of butter
- 1 handful of hazelnuts, toasted
- 1 handful of fresh sage leaves
- salt, pepper
METHOD: Make the pasta:
- Squeeze the swiss chard well, to remove as much water as possible.
- Place the swiss chard in a food processor with the two eggs; process until the chard is chopped very fine and the mixture is well mixed, about 2 minutes.
- Add the flour and salt; process for a minute or so, add the oil and keep processing until the mixture forms a ball. Remove and place on a floured cutting board or work surface. Knead briefly, place in a small bowl, cover with plastic and let it rest for 30 minutes or in the fridge overnight.
Make the raviolis:
- Place the kabocha squash in the oven at 350F for about 45 minutes or until a knife inserted in the squash can go in easily. Remove from the oven, cut open and remove the seeds; scrape the flesh and place in a bowl. Fry the onion in a little oil till soft. Add to the squash and season it. Add the parmesan, the eggs and mix well. Set aside in the fridge until ready to use.
- Flour a work surface and roll the pasta out; it can be rolled out with a rolling pin or a pasta machine; it needs to be thin and then cut in rectangular shapes; place 1/2 tablespoon of filling placing them one inch apart and cover with more pasta to enclose; press all corners well and cut with a pizza cutter or a ravioli cutter. Place on a piece of foil until ready to boil.
- Boil some salted water with a teaspoon of oil, drop the raviolis in it and boil for 2 minutes until they come up to the surface; remove with a spoon and drop in a bowl.
- Heat some butter in a skillet, add the sage leaves, fry for 30 seconds then add the raviolis and mix in with the butter and sage leaves; add the chopped hazelnuts and heat for a couple of minutes. Taste for seasoning and serve.
NOTE: If the pasta is not moist, then use a brush and some water to help the sides stick when cutting the ravioli shapes.
104 Comments
Thank you for your lovely comments on my blog! These look absolutely stunning, that colour is so deep! Your blog looks great and has a lot of interesting recipes!
Oh my! The green of your ravioli si gorgeous!
Oh que c’est beau tout ce vert partout, j’adore, et oui Nonna Celeste aurait été très fière de toi, parce que ces raviolis sont impeccables, et puis j’aime bien l’épaisseur de la farce – Oh la la que ca me donne envie, il va falloir que je resorte mon rouleu bientôt!!
WOW, that is stunning! The color is just… wow! Plus I love how each ravioli almost looks like a mini kabocha. Awesome!
I love your modern take on Middle Eastern food, traditional flavors presented in new and exciting ways.
Your ravioli looks Amazing!
can you please edit my last comment, I have a mistake- my website should be http://www.sarahmelamed.com. thanks
Tes raviolis ont l’air vraiment délicieux … ce mariage de saveurs me plait beaucoup,je note pour essayer cette très bonne recette
bises Aurelie
wow homemade ravioli, how divine, I love the color and the filling it delish!!
love the new pic of you, on the side of your blog….cute!!
un joli résultat!!
très appétissant en plus….
bravo et merci pour ta visite.. bisous
Magnificent recipe… very well done!!! I love all the ingredients you are using… sage is an absolute winner!!!
Brilliant, Joumana! I’ve made ravioli with squash but what a healthy idea to make the pasta with chard!! It makes such a lovely presentation, too.
These raviolis are great! I love raviolis .- all kinds, all types ! Have a nice day and thanks for sharing this great recipe.
Hello Joumana!!
i have been on a holiday & look what I all missed!! Your gorgous & fab recipes just like this latest one!!
The chard ravioli wiith the stuffing looks so delicious!!!
MMMMMMMMMMM,…
I just love fresh pesto and homemade ravioli, although I’m ashamed to say that I’ve never made either. The colours of your photos are so fresh and inspiring and the recipe is simply fantastic.
I adore swiss chard, and never knew it could be made into pasta!!! My mind is spinning right now.
I’ve never seen the likes of this before. The color is absolutely amazing. I also happen to be a faan of chard. I hope you are having a wonderful day. Blessings…Mary
Gosh, this looks truly incredible, Joumana. Love that stunning emerald color!
Wow! Stunningly beautiful and looks delicious! I love ravioli and this looks like something I would especially love. Wonderful!
Well, you may not feel like making pasta that often, but clearly when you do it’s absolutely perfect. This is so awesomely crave-worthy. I wish you would come here and make it for me, as I feel far too hot and cranky at the moment to even attempt such a thing.
These are beautifully done! My farmer will be happy to know that you’ve come up with another creative and delicious use for Swiss chard!
Amazing, Joumana! I’m glad you felt like pulling out the pasta machine and making these gorgeous gems! I am literally drooling at my screen. I’m sure your great-nonna would be extremely proud!
Wow, this is outstanding! I love the idea of swiss chard in the pasta dough, the color is gorgeous!
I love the color of your ravioli. I have to try this! The filling with squash sounds delicious too.
Looks absolutely delicious, can’t wait to try them. By the way you have the same granite counter I have.
This is absolutely stunning! The green and orange look so pretty together. Your pasta is so impressive — this is the one thing that I’m so intimidated to make!
I love the ingredients in the recipe. Looks really great!
Wow! Amazing lookig ravioli. Thanks for visiting my blog and will be be back to yours. The food looks wonderful!
Seriously, Joumana, is there a cookbook in the works? I just can’t keep bookmarking these recipes. My someday list is getting overloaded just from your blog alone.
Your ravioli look incredible!
Thank you so much for sharing…
Awesome…raviolis look too good to eat….never used chard in my cooking but wud luv to try ur recipe..it looks soo inviting. Though hv made raviolis wit butternut but dis is a must try…
Thks for sharing
Cheers.
Kabocha is one of my fav. vegetables! What a wonderful combo of savory and sweet dish!
I think you got the urge to make pasta because you sensed that I was making pasta. We channeled each other. These look amazing! I love that kabocha filling.
This looks so fresh and delicious. What a great idea.
Beautiful ingredients, very lovely!
These raviolis look mouthwatering. I love the use of Swiss chard in the dough.
i love the idea of swiss chard in a pasta… making my own pasta is in my I wish I could do it soon list… your post reminded/inspired me that I should soon.
i love the color of this pasta.. something different…
Ils sont magnifiques, ces raviolis ! Tout à fait la cuisine que j’aime !
Bises
Hélène
I love the color of this dish…It looks fantastic and I am sure that it tastes the same way.
I love raviolis and these look no less than great dinner treats. Love the way u made them with Swiss chard. Healthy and tasty too!
Oh wow!
I love your blog, and am looking forward to having a really good read through and adding lots of things to the top of my to cook list! I love Middle Eastern food.
Thanks for your comments on my blog.
I don’t treasure a pasta machine or a ravioli cutter ,but still would love to try these exotic ravioli,so full of health and flavor
This is new to me, but it look so delicious and healthy!
Wow – just looking at the photos makes me want to dash out to the herb garden and try this. We are having hot weather over here and this dish would be lovely al fresco! I have some sage which is flowering away prettily at the moment and the bees are loving the blue blossoms. I am definitely going to try this! Thanks very much for telling us about the recipe!
I never get the urge to make pasta from ‘scratch’; however, you can’t find this kind of pasta at the market! I love the combination of the pureed squash, nutmeg, parmesan and hazelnuts.
Tantalo was a lucky man … your recipes would have been an harder temptation
Ciao
Wow, I love the idea of a swiss chard ravioli and your photos look so appetizing. I’ve never made my own ravioli, though, but I’ve bookmarked this post as I can tell I’d really enjoy it. I also have fresh sage growing in my backyard so there’s another motivation to try this.
Thanks for posting!
These look absolutely gorgeous. And lucky you – you can get kabocha there?
I think that is the most gorgeous ravioli I’ve ever seen! I love squash-filled ravioli, but I have never thought to put it in green pasta. Maybe I will have to use my pasta machine again one day soon!
Ohhh my! I wish I had grown swiss chard in my garden again this year- this recipe looks AMAZING!
I just love the creativity you bring to your cooking. I have both chard and kale growing in my garden this summer, as well as some butternut squash. I can definitely see making this great looking dish at harvest time! – S
I make spinach ravioli all the time … but never thought to use swiss chard …kale and swiss chard is a bit bitter no? But in anycase I will try this out … I find this appealing Joumana!
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