Swiss chard raviolis with kabocha and cheese stuffing
June 1, 2010 • Category: Main Dish
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
- 1 Kabocha squash (can replace with butternut or pumpkin)
- 8 ounces of parmesan cheese
- 2 eggs
- salt, pepper, nutmeg
- 1 onion, chopped fine
- 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.
106 Comments • Comments Feed
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 🙂
On June 1, 2010 at 7:15 pm
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!).
On June 1, 2010 at 7:30 pm
Wow, these raviolis look delicious…what a great combination…Swiss chard and kabocha…yummie! I love the colors of it 🙂
On June 1, 2010 at 7:46 pm
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.
On June 1, 2010 at 8:18 pm
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.
On June 1, 2010 at 8:34 pm
The color alone is gorgeous, I can only imagine the taste. Heavenly!
On June 1, 2010 at 8:57 pm
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.
On June 1, 2010 at 9:08 pm
Melanie@ I Dream of says:
Those look really good. Love the lovely green color! I’d love to find a vegan version of those 🙂
On June 1, 2010 at 9:18 pm
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
On June 1, 2010 at 9:23 pm
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.
On June 1, 2010 at 9:51 pm
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!
On June 1, 2010 at 10:04 pm
Each ravioli is like a gem of goodness and flavors….yum!
On June 1, 2010 at 10:10 pm
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.
On June 1, 2010 at 10:16 pm
Wow, you always have these great looking recipes! I am jealous of your family who gets to eat your amazing food everyday!!
On June 1, 2010 at 10:48 pm
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.
On June 2, 2010 at 12:13 am
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.
On June 2, 2010 at 12:35 am
Cute and beautiful raviolis looks tempting..
On June 2, 2010 at 12:41 am
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
On June 2, 2010 at 1:11 am
Sushma Mallya says:
Very interesting,useful stepwise pics too…
On June 2, 2010 at 1:47 am
Beautiful ravioli! So refined and mouthwatering…
On June 2, 2010 at 2:02 am
This is amazing!! Great recipe!
On June 2, 2010 at 2:17 am
your ravioli look funny and delicious in green !!!!
thanks for your visit
have à good day
On June 2, 2010 at 3:21 am
Viviane @ Taste-Buds says:
I have a weakness for pasta! Using Swiss Chard with it is plain genius…
On June 2, 2010 at 4:22 am
Amy @ cookbookmaniac says:
Wow this looks so interesting. Ive never eaten swiss chard before. This would be something new to me.
On June 2, 2010 at 5:05 am
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. 🙂
On June 2, 2010 at 5:07 am
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!
On June 2, 2010 at 5:43 am
Simply Life says:
wow! What a creative twist on raviolis! Looks amazing!
On June 2, 2010 at 5:52 am
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.
On June 2, 2010 at 6:59 am
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!!
On June 2, 2010 at 7:02 am
Talk about impressive! These have got to be the most beautiful ravioli I’ve ever seen, such a gorgeous colour!
On June 2, 2010 at 7:17 am
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.
On June 2, 2010 at 8:12 am
I am not familiar with kabocha but do love a squash ravioli. And love it paired with sage. These green dumplings are so inviting.
On June 2, 2010 at 8:24 am
I love ALL your recipes and every morning I am in awe.
On June 2, 2010 at 8:39 am
Suman Singh says:
WOW…these swiss chard raviolis looks heavenly delicious…gr8 combo of swiss chard n kabocha…lovely pics!
On June 2, 2010 at 8:44 am
These look beautiful!!
On June 2, 2010 at 10:15 am
Tes raviolis sont magnifiques!!
Bravo pour cette superbe réalisation!!
On June 2, 2010 at 10:29 am
Rachana Kothari says:
The raviolis look so elegant and mouthwatering 🙂
On June 2, 2010 at 10:44 am
wow…awesome raviolis, kudos to you!!..;-))
On June 2, 2010 at 12:33 pm
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!
On June 2, 2010 at 1:37 pm
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! 😉
On June 2, 2010 at 1:41 pm
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
On June 2, 2010 at 2:00 pm
Wow!!! If I had to pick my favourite food in the world, it would be fresh pasta.. And this looks truly incredible.
On June 2, 2010 at 2:08 pm
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 🙂
On June 2, 2010 at 2:33 pm
I knew that they make pasta using spinach but never thought of using Swiss Chard. They sound amazing.
On June 2, 2010 at 2:33 pm
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
On June 2, 2010 at 2:46 pm
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!
On June 2, 2010 at 2:51 pm
I love chard, and I’ve never seen it used in pasta before. It sounds delicious!
On June 2, 2010 at 2:58 pm
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!
On June 2, 2010 at 3:40 pm
Joumana, these raviolis look so beautiful and tasty! I’d love to try making my own pasta!
On June 2, 2010 at 5:38 pm
Not Quite Nigella says:
What a great flavour to make ravioli. No wonder the urge to make it struck you Joumana! 😀
On June 2, 2010 at 6:54 pm
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!
On June 2, 2010 at 8:02 pm
Oh my! The green of your ravioli si gorgeous!
On June 2, 2010 at 8:08 pm
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!!
On June 2, 2010 at 10:28 pm
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!
On June 2, 2010 at 11:21 pm
I love your modern take on Middle Eastern food, traditional flavors presented in new and exciting ways.
Your ravioli looks Amazing!
On June 3, 2010 at 1:32 am
can you please edit my last comment, I have a mistake- my website should be http://www.sarahmelamed.com. thanks
On June 3, 2010 at 1:35 am
Tes raviolis ont l’air vraiment délicieux … ce mariage de saveurs me plait beaucoup,je note pour essayer cette très bonne recette
On June 3, 2010 at 1:44 am
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!!
On June 3, 2010 at 2:13 am
oum mouncifrayan says:
un joli résultat!!
très appétissant en plus….
bravo et merci pour ta visite.. bisous
On June 3, 2010 at 3:07 am
Magnificent recipe… very well done!!! I love all the ingredients you are using… sage is an absolute winner!!!
On June 3, 2010 at 5:47 am
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.
On June 3, 2010 at 6:16 am
These raviolis are great! I love raviolis .- all kinds, all types ! Have a nice day and thanks for sharing this great recipe.
On June 3, 2010 at 8:05 am
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!!!
On June 3, 2010 at 9:22 am
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.
On June 3, 2010 at 9:57 am
The Cilantropist says:
I adore swiss chard, and never knew it could be made into pasta!!! My mind is spinning right now. 😉
On June 3, 2010 at 10:19 am
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
On June 3, 2010 at 11:53 am
Bria @ WestofPersia says:
Gosh, this looks truly incredible, Joumana. Love that stunning emerald color!
On June 3, 2010 at 11:59 am
Wow! Stunningly beautiful and looks delicious! I love ravioli and this looks like something I would especially love. Wonderful!
On June 3, 2010 at 12:20 pm
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.
On June 3, 2010 at 3:03 pm
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!
On June 3, 2010 at 3:26 pm
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!
On June 3, 2010 at 3:28 pm
5 Star Foodie says:
Wow, this is outstanding! I love the idea of swiss chard in the pasta dough, the color is gorgeous!
On June 3, 2010 at 3:44 pm
I love the color of your ravioli. I have to try this! The filling with squash sounds delicious too.
On June 3, 2010 at 4:19 pm
I Sicilian says:
Looks absolutely delicious, can’t wait to try them. By the way you have the same granite counter I have.
On June 3, 2010 at 4:35 pm
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! 🙂
On June 3, 2010 at 5:30 pm
Turkish Food Passion says:
I love the ingredients in the recipe. Looks really great!
On June 3, 2010 at 5:50 pm
Wow! Amazing lookig ravioli. Thanks for visiting my blog and will be be back to yours. The food looks wonderful!
On June 3, 2010 at 6:49 pm
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…
On June 3, 2010 at 7:06 pm
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
On June 3, 2010 at 7:59 pm
Kabocha is one of my fav. vegetables! What a wonderful combo of savory and sweet dish!
On June 3, 2010 at 8:06 pm
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.
On June 3, 2010 at 8:55 pm
Barbara Bakes says:
This looks so fresh and delicious. What a great idea.
On June 3, 2010 at 10:09 pm
Magic of Spice says:
Beautiful ingredients, very lovely!
On June 3, 2010 at 11:20 pm
Cooking with Kait says:
These raviolis look mouthwatering. I love the use of Swiss chard in the dough.
On June 4, 2010 at 12:17 am
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…
On June 4, 2010 at 12:50 am
Hélène (Cannes) says:
Ils sont magnifiques, ces raviolis ! Tout à fait la cuisine que j’aime !
On June 4, 2010 at 12:52 am
I love the color of this dish…It looks fantastic and I am sure that it tastes the same way.
On June 4, 2010 at 1:49 am
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!
On June 4, 2010 at 2:31 am
Helen (Fuss Free Flavours) says:
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.
On June 4, 2010 at 3:30 am
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 😀
On June 4, 2010 at 4:10 am
This is new to me, but it look so delicious and healthy!
On June 4, 2010 at 4:13 am
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!
On June 4, 2010 at 5:37 am
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.
On June 4, 2010 at 6:27 am
Tantalo was a lucky man … your recipes would have been an harder temptation 🙂
On June 4, 2010 at 11:09 am
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! 🙂
On June 5, 2010 at 10:13 am
Murasaki Shikibu says:
These look absolutely gorgeous. And lucky you – you can get kabocha there?
On June 5, 2010 at 2:16 pm
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!
On June 5, 2010 at 6:35 pm
Ohhh my! I wish I had grown swiss chard in my garden again this year- this recipe looks AMAZING!
On June 5, 2010 at 8:50 pm
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
On June 6, 2010 at 8:29 am
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!
On June 9, 2010 at 6:13 pm
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!
On June 13, 2010 at 8:59 am
Delicious and not that difficult to make. Perfect fall dish. Thank you for the recipe and the beautiful website.
On November 6, 2010 at 12:36 pm
Second recipe from your site, another delight!! Sorry for the corny rhyme but this was darn good. Thank you so very much.
On March 1, 2011 at 5:02 pm
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
On March 9, 2011 at 11:05 pm
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
want to encourage you to definitely continue your great job, have a nice holiday weekend!
On September 4, 2017 at 3:14 pm