Swiss chard raviolis with kabocha and cheese stuffing

June 1, 2010  • 

 

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:

  1. Squeeze the swiss chard well, to remove as much water as possible.
  2. 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.
  3. 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:

  1. 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.

  1. 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.

  1. 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.

  1. 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.

Comments

106 Comments  •  Comments Feed

  1. Andy says:

    Wow that looks yummy! Possibly the most unique ravioli I have seen (and Ida seen lots!)

    The really strange thing is I rarely make ravioli, and I happenned to make it yesterday (but with cauliflower). On Sunday I made swiss chard and beans. I wonder what dish ‘we’ will make next 🙂

    Andy

  2. Doc says:

    Fabulous! I love fresh pasta and the filling looks fantastic. I am also a big sage fan. I love the flavor combinations here. I often do cook chard, but will “borrow” some of the wonderful ideas found here (as always!).
    Thanks!

  3. Juliana says:

    Wow, these raviolis look delicious…what a great combination…Swiss chard and kabocha…yummie! I love the colors of it 🙂

  4. northshorewoman says:

    unique. I love the look of shards. I have never heard of this recipe but if a person had time it would definitely be one my family would love! all the best to you in your kitchen witchery.

  5. Christine @ Fresh says:

    Wow! This looks like a great combination! I love that you used kabocha, which is so much denser than butternut squash. Also the sauce is fabulous, butter sage and hazelnut can’t beat that.

  6. elra says:

    The color alone is gorgeous, I can only imagine the taste. Heavenly!

  7. Mimi says:

    I’ve never had Kabocha, but butternut ravioli are my absolute favorite, especially with brown butter sage sauce and the hazelnuts are a great crunchy addition.
    Mimi

  8. Melanie@ I Dream of says:

    Those look really good. Love the lovely green color! I’d love to find a vegan version of those 🙂

  9. Devaki says:

    Dear Joumana – How amazing – swiss chard (my absolute fave) & kabocha squash. I can just imagine the mix of those flavors with the sage and the cheese.

    What delectable melt-in-your-mouth ravioli you’ve turned out. Am I surprised? Not at all. Such wonders I have come to expect from you 🙂

    Ciao, Devaki @ weavethousandfavors

  10. Sarah Galvin (All Our Fingers in the Pie) says:

    I am so hesitant to make pasta. One day I will get over this! I hope this day will come soon.

  11. sophia says:

    This is GORGEOUS!!! I love green foods…and it’s stuffed with kabocha…and CHEESE!! Gosh, I’m just dying over here! Can lunch come any sooner? Yet, it certainly won’t be this lovely dish, oh you are killing me!

  12. tigerfish says:

    Each ravioli is like a gem of goodness and flavors….yum!

  13. SYLVIA says:

    Loaded with vitamins and minerals, this dish doesn’t get much prettier than this. What a tasty and a healthy dish Joumana. This is for the prestige, and is where it gets so good, and good for you, Swiss Chard is an excellent nutritional powerhouse, that delivers the goods, full of vitamin K the secret to healthy bones, helps prevent osteoporosis Pumpkin helps keep skin firm. Sage is anti-inflammatory, and hazelnut lowers cholesterol. You have pretty much the whole rainbow, I have never made fresh pasta before it looks intimidating. Thanks to you Joumana, I am getting my culinary degree.

  14. Sook says:

    Wow, you always have these great looking recipes! I am jealous of your family who gets to eat your amazing food everyday!!

  15. Anh says:

    Ha! I was thinking of making green pasta from swiss chard, too. Now you have pushed me another mile to do it with this fab post.

  16. Katerina says:

    I have made couple of times pasta from scratch and I know how messy and demanding it is. This looks great no to mention the work behind it.

  17. Priya says:

    Cute and beautiful raviolis looks tempting..

  18. recettes gourmandes says:

    halala joumana,j’avoue que je n’est pas le courage comme toi de préparer les raviolis, les tiens sont magnifique et ils on l’air bon avec toute ses couleurs, merci pour le partage, gros bisou

  19. Sushma Mallya says:

    Very interesting,useful stepwise pics too…

  20. Rosa says:

    Beautiful ravioli! So refined and mouthwatering…

    Cheers,

    Rosa

  21. Cherine says:

    This is amazing!! Great recipe!

  22. virginie says:

    your ravioli look funny and delicious in green !!!!
    thanks for your visit

    have à good day
    virginie

  23. Viviane @ Taste-Buds says:

    I have a weakness for pasta! Using Swiss Chard with it is plain genius…

  24. Amy @ cookbookmaniac says:

    Wow this looks so interesting. Ive never eaten swiss chard before. This would be something new to me.

  25. grace says:

    i’m always excited to see unique fillings for ravioli, and this certainly qualifies as such! kabocha squash is one of my favorite varieties, so that’s an added bonus. 🙂

  26. A Canadian Foodie says:

    Joumana! This is the MOST beautiful ravioli I have ever seen. What do you do in real life now? You are not teaching any more… do you ever teach cooking classes? I would love to see you make a video of some of these recipes so that I could really experience how you make them. I lack confidence in the pasta department. Time is an issue – teaching full time – but the other issue is the hands on teaching opportunity or experience. That is how I learn. I am pretty good with videos, or TV, too. If I see it done, I can usually do it…. at least, eventually. What a wonderful, appetizing, shockingly gorgeous plate of food!
    🙂
    Valerie

  27. Simply Life says:

    wow! What a creative twist on raviolis! Looks amazing!

  28. Cathy at Wives with says:

    Wow, what great color! Your ravioli look so delicious and I love the sage, hazelnut, butter sauce. Terrific photos too.

  29. deana says:

    I found kabocha thanks to Pichet Ong, the genius pastry maker in NYC. I use it instead of pumpkin for everything now. The one thing he does differently is steam it instead of bake it… but I love it both ways. Really great dish, Joumana, and wonderful closeup. Can’t wait to try!!

  30. john@heneedsfood says:

    Talk about impressive! These have got to be the most beautiful ravioli I’ve ever seen, such a gorgeous colour!

  31. Maria says:

    Those are indeed beautiful ravioli! I have yet to make ravioli here at home. Your version is a true inspiration … lovely flavors and great presentation.

  32. Claudia says:

    I am not familiar with kabocha but do love a squash ravioli. And love it paired with sage. These green dumplings are so inviting.

  33. Nadege says:

    I love ALL your recipes and every morning I am in awe.

  34. Suman Singh says:

    WOW…these swiss chard raviolis looks heavenly delicious…gr8 combo of swiss chard n kabocha…lovely pics!

  35. Kris says:

    These look beautiful!!

  36. gourmandelise says:

    Tes raviolis sont magnifiques!!
    Bravo pour cette superbe réalisation!!

  37. Rachana Kothari says:

    The raviolis look so elegant and mouthwatering 🙂

  38. Jagruti says:

    wow…awesome raviolis, kudos to you!!..;-))

  39. Katie@Cozydelicious says:

    So colorful! And so many healthy, yummy flavors. I love homemade ravioli… but the proicess can be a bit much for me. A good lazy Sunday activity I guess! I am filing this one away for when Ihave an urge to make pasta from scratch. Yum!

  40. theUngourmet says:

    I wouldn’t have thought to use these ingredients for ravioli. It looks fabulous! I’ve never tried making my own pasta but you make me want to give it a try! 😉

  41. FOODESSA says:

    Joumana…no one can ever say you aren’t a very patient woman. If your meals taste as good as they look…well you just may have a cookbook that should be in the works ;o) BTW…besides the great variety of squashes you mentioned…I also love the one that’s called ‘ButterCup”…slightly sweeter in taste and great texture.
    Great recipe. Thanks once again for sharing your experience.
    Flavourful wishes, Claudia

  42. Jennifer says:

    Wow!!! If I had to pick my favourite food in the world, it would be fresh pasta.. And this looks truly incredible.

  43. heguiberto says:

    What a treat! Beautiful ravioli, I bet the flavor was divine. I adore Kabocha pumpkin and sage and chard. Did you know that the name Kabocha is the Japanese name for this squash and that they call it kabocha because this type of pumpkin made its way to Japan through Cambodia? Therefore the name kabocha/Cambodia. Pumpkins/Squashes are from the Americas and it is believed that the Portuguese and Spanish brought them there centuries ago. Those brave Portuguese 🙂

    H

  44. Ivy says:

    I knew that they make pasta using spinach but never thought of using Swiss Chard. They sound amazing.

  45. Katie@Cozydelicious says:

    Hi Joumana- I already commented on your beautiful ravioli… but I just saw this article and thought of you and wanted to make sure you’d read it! http://www.nytimes.com/2010/06/02/dining/02beirut.html

  46. Patty Price says:

    These are beautiful. I love sage and your photographs really show off your ingredients. Your raviolis look much better than the leftovers I just had for lunch. I would love to try this recipe, thanks for sharing!

  47. Jeanne says:

    I love chard, and I’ve never seen it used in pasta before. It sounds delicious!

  48. Lentil Breakdown says:

    Wow, these are drop-dead gorgeous! I don’t have a pasta machine and the only kind I’ve made are gnocchi. Yours look much better than the Mario Batali ones I had at Babbo!

  49. Azita says:

    Joumana, these raviolis look so beautiful and tasty! I’d love to try making my own pasta!

  50. Not Quite Nigella says:

    What a great flavour to make ravioli. No wonder the urge to make it struck you Joumana! 😀

  51. Maria says:

    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!

  52. Dana says:

    Oh my! The green of your ravioli si gorgeous!

  53. citronetvanille says:

    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!!

  54. Marc @ NoRecipes says:

    WOW, that is stunning! The color is just… wow! Plus I love how each ravioli almost looks like a mini kabocha. Awesome!

  55. Sarah says:

    I love your modern take on Middle Eastern food, traditional flavors presented in new and exciting ways.
    Your ravioli looks Amazing!

  56. Sarah says:

    can you please edit my last comment, I have a mistake- my website should be http://www.sarahmelamed.com. thanks

  57. aurelie says:

    Tes raviolis ont l’air vraiment délicieux … ce mariage de saveurs me plait beaucoup,je note pour essayer cette très bonne recette
    bises Aurelie

  58. sweetlife says:

    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!!

  59. oum mouncifrayan says:

    un joli résultat!!
    très appétissant en plus….
    bravo et merci pour ta visite.. bisous

  60. eleni says:

    Magnificent recipe… very well done!!! I love all the ingredients you are using… sage is an absolute winner!!!

  61. Barbara says:

    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.

  62. Magdalena says:

    These raviolis are great! I love raviolis .- all kinds, all types ! Have a nice day and thanks for sharing this great recipe.

  63. Sophie says:

    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,…

  64. Vanessa says:

    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.

  65. The Cilantropist says:

    I adore swiss chard, and never knew it could be made into pasta!!! My mind is spinning right now. 😉

  66. Mary says:

    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

  67. Bria @ WestofPersia says:

    Gosh, this looks truly incredible, Joumana. Love that stunning emerald color!

  68. Heather says:

    Wow! Stunningly beautiful and looks delicious! I love ravioli and this looks like something I would especially love. Wonderful!

  69. TastyTrix says:

    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.

  70. T.W. Barritt says:

    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!

  71. Nadia says:

    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!

  72. 5 Star Foodie says:

    Wow, this is outstanding! I love the idea of swiss chard in the pasta dough, the color is gorgeous!

  73. lisaiscooking says:

    I love the color of your ravioli. I have to try this! The filling with squash sounds delicious too.

  74. I Sicilian says:

    Looks absolutely delicious, can’t wait to try them. By the way you have the same granite counter I have.

  75. Faith says:

    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! 🙂

  76. Turkish Food Passion says:

    I love the ingredients in the recipe. Looks really great!

  77. Lucia says:

    Wow! Amazing lookig ravioli. Thanks for visiting my blog and will be be back to yours. The food looks wonderful!

  78. Louise says:

    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…

  79. Chetana says:

    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.

  80. kim says:

    Kabocha is one of my fav. vegetables! What a wonderful combo of savory and sweet dish!

  81. Joanne says:

    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.

  82. Barbara Bakes says:

    This looks so fresh and delicious. What a great idea.

  83. Magic of Spice says:

    Beautiful ingredients, very lovely!

  84. Cooking with Kait says:

    These raviolis look mouthwatering. I love the use of Swiss chard in the dough.

  85. skip to malou says:

    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…

  86. Hélène (Cannes) says:

    Ils sont magnifiques, ces raviolis ! Tout à fait la cuisine que j’aime !
    Bises
    Hélène

  87. Bo says:

    I love the color of this dish…It looks fantastic and I am sure that it tastes the same way.

  88. Mallika says:

    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!

  89. Helen (Fuss Free Flavours) says:

    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.

  90. yasmeen says:

    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 😀

  91. Sonia says:

    This is new to me, but it look so delicious and healthy!

  92. Sue Stephens says:

    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!

  93. Joan Nova says:

    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.

  94. Antonella says:

    Tantalo was a lucky man … your recipes would have been an harder temptation 🙂
    Ciao

  95. Jean says:

    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! 🙂

  96. Murasaki Shikibu says:

    These look absolutely gorgeous. And lucky you – you can get kabocha there?

  97. Mary says:

    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!

  98. Koko says:

    Ohhh my! I wish I had grown swiss chard in my garden again this year- this recipe looks AMAZING!

  99. Oui, Chef says:

    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

  100. heni says:

    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!

  101. OysterCulture says:

    Oh my, this just sounds like heaven. I love the swiss chard and kaboucha. I just used a beautiful chard in a dish, and now I feel like I wasted it as I could have used it for this recipe. I cannot wait to try this!

  102. Jennifer says:

    Delicious and not that difficult to make. Perfect fall dish. Thank you for the recipe and the beautiful website.

  103. Annalisota says:

    Second recipe from your site, another delight!! Sorry for the corny rhyme but this was darn good. Thank you so very much.

  104. domi says:

    Des petites ravioles bien jolies avec ces deux couleurs et la saveur délicate apportée par la sauge et la texture croquante des noisettes, j’ aime bien ce plat, bisous et bon jeudi

  105. Silvia Odete Morani Massad says:

    Thanks on your marvelous posting! I definitely enjoyed reading it, you may be a great author.I will make certain to bookmark your blog and will often come back later on. I
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