Ravioli Genovese

By á-170456

Ingredients

• FILLING:
• 1 recipe Basic Fresh Egg Pasta (see recipe) (rolled to thinnest setting on machine)
• 1 pound Italian sausage, without fennel seeds cooked, crumbled, and drained
• 2 cups Swiss chard cooked, drained, and chopped
• 1 cup ricotta
• 1 1/2 cups grated Pecorino divided
• 3 eggs
• 1/2 teaspoon freshly-grated nutmeg
• Salt to taste
• Freshly-ground black pepper to taste
• SAUCE:
• 6 tablespoons butter

Details

Servings 4

Preparation

Step 1

In a bowl, combine cooked sausage, chopped chard, ricotta, 1 cup Pecorino, eggs and nutmeg and season with salt and pepper.

Lay out 1 sheet of pasta on a work surface and dot with 1/2 tablespoons filling 2-inches apart. Lay second sheet over and press with hands to seal. Using a pizza cutter, cut out squares and set aside.

Bring 6 quarts water to a boil and add 2 tablespoons salt. Place ravioli in boiling water and cook until tender, about 4 to 5 minutes.

Melt butter in a 12-inch to 14-inch saute pan and remove from heat. Carefully drain ravioli and place in pan with butter. Toss gently over medium heat, sprinkle with remaining cheese and serve.

This recipe yields 4 servings.