There is no taste like home-made pasta!
For approx. 50 pieces
For the filling
- 300 grams swiss chard (alternatively spinach), cleaned and cut in small stripes
- 2 cloves of garlic
- 1 medium onion
- 1 tablespoon olive oil
- 150 grams ricotta cheese
- 60 grams parmesan cheese, grated
- pinch of nutmeg
- sea salt and pepper
For the pasta dough
- 150 grams semolina
- 150 grams "00" flour
- 1,5 teaspoon salt
- 3 large organic eggs
For the roasted peppers
- 3 large red pointed pepper
For the decoration
- 10 grams chili threads
- 50 grams parmesan cheese
- For the pasta dough: Combine all the ingredients on a work surface and knead until soft and smooth.
- If the dough is too hard add a little water, it is too soft add more semolina. Make a dough ball and wrap in clingfilm and leave in the fridge for 30 minutes.
- For the filling: Gently fry the onions and the garlic, then add the swiss chard and saute for 15 minutes.
- Leave to cool and blend to a smooth paste. Add the ricotta and the parmesan cheese. Add some nutmeg, sea salt and pepper to taste.
- Roll the dough either per hand or use a pasta machine and produce thin slices of pasta dough.
- Place the filling with some space on the dough and put another slice on top. Carefully press the dough to close the ravioli.
- Then use a ravioli cutter to produce ca. 50 pieces
- Preheat the oven to 200C/180C fan/gas 6. Clean and cut the red pepper half the length and place them on an oven tray and season with sea salt and pepper. Sprinkle them with some olive oil and bake them for 20 minutes until they tender. Peel of the skins and cut into stripes.
- In a large pan bring water to boil, first add salt and then the ravioli. Boil them for 2 minutes.
- Assemble the pasta topped with stripes of red pepper, grated parmesan cheese and some extra virgin olive oil. Decorate with chili threads.