Swiss Chard Mascarpone Ravioli, Pan-Seared and Drizzled with Truffled Creme
- 1/3 cup unsalted butter
- 2 sprigs fresh thyme
- 2 to 3 tablespoons white truffle oil
- 1/3 cup heavy cream
- Pinch sea salt and coarsely ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- Pinch hot chile flakes
- 2 portabella mushrooms, finely diced
- 2 shallots, minced
- Pinch sea salt and freshly ground black pepper
- 5 Swiss chard leaves, trimmed and julienned
- 1/4 cup mascarpone cheese, softened
- 1/4 cup ricotta cheese, softened
- 1/4 cup Parmesan cheese, finely grated
- 8 fresh pasta sheets, approximately 4 to 8-inches per sheet
- Freshly shaved Parmesan cheese
Preparation time 20mins
Cooking time 45mins
1. To make the sauce: Heat a saucepan over medium heat. Add the unsalted butter and sprig of thyme. Melt until it turns brown, about 5 minutes. The second the butter starts becoming a medium brown, take the pan off the heat.
2. Add the white truffle oil and mix. Reserve 2 tablespoons of this butter sauce to pan fry the ravioli.
3. To the saucepan add: the heavy cream, and sea salt and coarsely cracked pepper, to taste. Whisk until the mixture is emulsified.
4. To make the ravioli: Heat the extra-virgin olive oil in a pan over medium heat. Add the garlic and hot chile flakes to the pan and saute until the garlic becomes golden, about 2 minutes.
5. Throw in the portabella mushrooms, minced shallots, sea salt, and freshly ground pepper, and saute for 8 minutes.
6. Add the Swiss chard to the pan along with a touch more sea salt and freshly ground black pepper. Saute a few minutes until the chard has wilted. Take the pan off the heat and let it cool.
7. In a big bowl, mix the softened mascarpone cheese, ricotta cheese, 1/4-cup grated Parmesan cheese, sea salt, and freshly ground black pepper. Add the sauteed Swiss chard mixture. Delicately mix together.
8. Using a ravioli cutter, cut the pasta into 2-inch shapes. Lightly wet the edges of the pasta with water using your finger. Place 1/2 teaspoon of the Swiss chard-cheese filling in the center of the pasta. Wet the edges of another piece of pasta, and place it on top.
9. Use a fork, or your fingers to seal the pasta together. Make sure you seal it tight. Repeat until no filling remains.
10. Boil the ravioli in salted water for 6 minutes. Strain.
11. Pour the 2 tablespoons of brown butter sauce into a frying pan. Add a teaspoon of olive oil and turn up the heat to medium-high. Place the ravioli into the pan and sear them for a minute on each side, until golden bits appear.
12. Line the ravioli up on a plate, drizzle them with 2 to 3 tablespoons of sauce and sprinkle with Parmesan shavings.