Homemade Ravioli Stuffed with Ricotta Cheese and Red Swiss Chard & Strawberry Tomato Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Strawberry Tomato Sauce:
  • 1 can San Marzano tomatoes
  • 1 pint strawberries
  • ¾ tsp salt
  • ½ tsp crushed chili flake
  • Pinch of sugar
  • Big splash olive oil
  • ½ tsp fresh cracked pepper
  • Ravioli:
  • 3½ c flour
  • 5 eggs
  • 1 bunch red Swiss chard, finely chopped
  • 1 tbs evoo
  • ½ tsp salt
  • ½ tsp pepper
  • ½ c ricotta cheese
Instructions
  1. Pour flour on cutting board and make a well.
  2. Crack all five eggs into the well and with a fork, start to stir the eggs, slowly pulling in flour and working to bring it together.
  3. Once mostly incorporated, use your hands to further incorporate and knead the dough for 10 minutes.
  4. Set aside for 30 minutes to let rest.
  5. In a pot, stew together tomatoes and strawberries for about 30 minutes on medium-low, until reduced a little.
  6. Add salt, crushed chili flake, pinch of sugar and big splash of olive oil.
  7. Blend slightly with immersion blender and finish with fresh cracked pepper.
  8. In a saute pan, place evoo and chopped Swiss chard. Cook for 5 minute on low until wilted.
  9. Combine with ricotta cheese and season with salt and pepper. Set aside.
  10. With your pasta maker, take ¼ of the dough and feed it through the maker on setting #1.
  11. Once out, fold over and feed through again. Do this 5-6 times.
  12. Adjust setting to #2-#7, feeding pasta through one time at each of these levels.
  13. Repeat steps 10-12 with all of the dough you have. It should make four sheets about 18 inches long.
  14. On a cookie sheet and place about 1 teaspoon of ricotta filling on one pasta sheet, spacing about two inches apart.
  15. Dip your finger in some water and dab water around the perimeter of the ravioli, then place the second pasta sheet over the ravioli, pressing down to remove any air bubbles. Do this with the other two past sheets until you have filled eight ravioli.
  16. Cut out a heart shape with a paring knife and crimp the edges with the tines of a fork.
  17. Dust with flour and and place in freezer for about 30 minutes.
  18. To cook, place ravioli in boiling water and cook for 3-4 minutes, or until all ravioli float to the top.
  19. Serve immediately with the strawberry tomato sauce and bon appetit!
Notes
If you don't wish to make ravioli, you can substitute wonton wrappers, or simply top this sauce on spaghetti and finish with a dollop of ricotta.
Recipe by Keys to the Cucina at http://keystothecucina.com/2014/02/13/homemade-ravioli-stuffed-with-ricotta-cheese-and-red-swiss-chard-strawberry-tomato-sauce/