For the pasta: Pile the flour into a large mound on your work surface. Make a well in the center and add the eggs. Use a fork to
whisk them together in the well. Once blended, keep whisking the
eggs and slowly whisk in the edges of the flour. Use your hands to fold the eggs and flour all together. While still loose,
drizzle in the olive oil and water. Keep kneading together until the dough is smooth, elastic and warm. Wrap the
dough in a clean kitchen towel and let rest while you make the filling,
For the filling: Bring 2 pots of water to a boil. Add salt. Break the
Swiss chard leaves in half and add them to one pot of boiling water. Cook for 3 minutes. Add the spinach to the second pot of boiling water and cook for 5 minutes.
Drain the Swiss chard and spinach well and squeeze out all the water until dry.
Chop the leaves very fine. Add to a large mixing bowl along with the raveggiolo cheese, Parmesan, nutmeg, egg and some pepper. Mix together well.
Cut the pasta dough into 4 equal pieces. Roll one piece through a
pasta machine, beginning at the widest setting and working your way down. You want the pasta about 1/4-inch thick and in a long but rectangular sheet. Flour your work surface, then lay the pasta sheet on the surface. Drop tablespoonfuls of filling onto the pasta in a row along the bottom quarter of the sheet, leaving a 2-inch space between each tablespoon of filling. Trim the edges with a pasta cutter to make the sheets even. Lightly moisten the edges of the pasta sheet with water. Fold the top half of the dough over the filling. Use your fingers and the side of your hand to press the seams closed and seal the space between each mound of filling. Press the edges closed. Use the pasta cutter to trim into ravioli.
Roll out the remaining 3 sheets of pasta. Add the filling and cut into ravioli.
For the
sauce:
Melt the butter in a large saute pan. Add the sage and cook until just
crisp and fragrant.
Bring a large pot of water to a boil. Add the
ravioli in batches, about 10 at a time, and cook until they
float, about 1 1/2 minutes per batch. Add the cooked ravioli to the
butter sauce, toss gently and add Parmesan to taste.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Classic Italian Lasagna
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By livinginthemoment
Austin, TX
on January 08, 2012
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This was easy enough... great flavors. Looked for a recipe for some gorgeous Rainbow Swiss Chard that I picked up at the Farmers Market and this recipe made the cut. Not a fan of Ricotta so I did not use the Raveggilio but a small amount of Mozzarella and it was devine. Made a simple spicy homeade summer tomato sauce as well instead of the butter sage... although I am sure it would have been wonderful, trying to keep some of the calories out to start the new year off great. Side of Browned Brussel Sprouts... yum yum
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