Ravioli
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g ricotta
- g grated parmesan
- eggs
- cooked chard (bietola)
- nutmeg and spices
- salt
- flour
- sauce, or cheese and butter
Instructions
- Sieve the ricotta (squeeze it first if watery). Boil the chard without water, squeeze and chop fine.
- Combine ricotta, chard, parmesan, eggs, nutmeg/spices and salt into a dough.
- Shape spoonfuls on floured board into round oblong dumplings (about two dozen).
- Cook a few at a time in hard-boiling unsalted water, lift out with a slotted spoon, and dress with sauce or cheese and butter.