Green Ravioli With Walnut Sauce
|Swiss chard leaves/Silver beet/other mild beet leaves and fresh borage||1 1⁄2 Pound|
|Garlic||1 Clove (5 gm) (Small Clove)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Ricotta cheese||1⁄4 Pound|
|Unbleached white flour||1 3⁄4 Cup (28 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Walnut sauce||2 Tablespoon|
Trim the escarole, Swiss chard, and borage.
Trim and wash all the vegetables very well, cook in a covered pot with no added liquid until wilted and tender.
Drain and leave to cool then squeeze out all the moisture.
Chop finely in the food processor, transfer to a mixing bowl, and combine very thoroughly with the lightly beaten eggs, the garlic, 1/3 cup Parmesan cheese, the ricotta, and salt.
Cover with plastic wrap and refrigerate.
Make the pasta dough: make a well in the center of the flour and pour the wine and approximately % cup water into it, adding a generous pinch of salt.
Mix, adding a little water if necessary, just enough to make the dough hold together.
Knead well until smooth and elastic.
Roll out into a very thin sheet on a lightly floured board and cut into rectangles measuring approximately 2% x 2 in.
Place 1 tbsp of the chilled stuffing in the center of each piece and fold over, pinching the edges to seal well (moisten if necessary).
Cook these large ravioli in the usual way, in a very large pot of fast boiling salted water and drain after about 5 minutes.
Cook in 2 batches if necessary.