Swiss-Chard and Walnut Ravioli in Lemony Homemade Pasta Dough
I made a batch of pasta dough (per the Babbo Cookbook basic recipe), and flecked it with lemon zest. The ravioli filling was slivered swiss chard with I cooked quickly in a skillet until wilted, then I tossed in a handful of walnuts and a pinch of chile flakes to toast. Put the chard and walnuts in a food processor with salt and parmesan and pulse until finely chopped. Use the mixture to fill cut out ravioli squares, form raviolis, boil them 3-5 minutes in water, toss with a little browned butter in a skillet. Voila, dinner.