A beautiful medley of of Swiss chard, mushrooms and easy homemade pasta served in a truffled rosé sauce, this dish is the very definition of “fresh”.
Courtesy of Elizabeth Nyland of Guilty Kitchen.
Basic Pasta (Makes 2 lbs)
Swiss Chard Ravioli (approx. 40 raviolis)
Truffled Rosée Sauce (Creamy Tomato Sauce) (Makes 1 1/2 cups)
In a large bowl combine flours and mix well.
Create a well in the centre of the flour and crack eggs directly into it.
Bring flour over eggs and begin to mix with your hands. This part is going to get messy, but just keep mixing.
Continue to pat, punch, wrestle, mix, chat to and disagree with your dough until it becomes smooth and elastic.
Allow to rest for 30 minutes to 2 hours (under moist kitchen towel) before using.
Roll up Swiss chard leaves and slice across in thin strips.
In a large sauté pan on medium heat, heat olive oil and add in garlic, mushrooms, onion and thyme. Sauté until just softened. Add Swiss chard and continue to cook until all vegetables are cooked through.
Stir in mascarpone and Parmesan and set aside.
To assemble the ravioli: Cut dough into two pieces and roll out to an 1/8-inch thick on a heavily floured surface.
Using a ravioli cutter or small biscuit cutter (about 1 1/2-inch) cut out circles (squares could also be done freehand).
Fill raviolis with about 1/2 to 1 teaspoon of filling in centre of circle. Wet edges of both circles and pinch edges together. Set aside in one layer on floured surface until ready to use.
Fill a large stock pot with water and season generously with salt and a small amount of oil. Bring to boil.
When all raviolis are filled and ready to cook drop them all into pot and cook for 2-3 minutes, stirring thoroughly at beginning to prevent sticking.
Drain and plate, top with rosé sauce (recipe follows), a drizzle of truffle oil and a sprinkle of Parmesan.
In a small sauté pan, melt butter and continue to cook until it begins to brown slightly. Remove from heat and add oregano, cream and mascarpone stirring until combined.
Return to heat, add in tomatoes and salt and pepper. Continue to cook on low heat until sauce thickens slightly. Serve over pasta with a drizzle of truffle oil and a sprinkle of Parmesan.