Today Cristina @sommycri prepared with her lovely daughters Alice and Bianca, these beautiful heart shaped ravioli, filled with ricotta cheese and chard. You can replace the chard with spinach, following the same procedure.
Ingredients for 2 people
For the ravioli sheets
200 gr flour
For the filling
250 gr chard
100 gr ricotta @galbani_italia
Salt and pepper
80 gr Parmigiano cheese
Put the flour on a flat surface, forming a hill, and add the eggs in the middle. Mix it with a fork and then start kneading with your hands and make a ball. Let it rest for 20 minutes wrapped in a plastic film.
In the meantime, prepare the filling. In a bowl, mix together the chard (previously cooked in hot water and squeezed) together with the ricotta, Parmesan cheese, salt and pepper.
Roll out the dough into 2 thin pasta sheets, less than one mm tick.
With a spoon, put small amounts of filling over one of the sheets, leaving a 4cm gap between each one. Fold the sheet over the filling, smoothing out any air. Use a pasta cutting wheel (Cristina used a heart shaped pasta cutter) to cut out each ravioli and seal the edges. Repeat until all the filling and pasta are finished.
Bring a large pan of salted water to boil, then add the ravioli and cook for 2–3 minutes. Drain carefully, then transfer to a frying pan where you previously prepared a simple tomato sauce (tomato, olive oil, garlic, salt and pepper).
Cook for a further 2–3 minutes until tender and golden.
To see how to prepare them step by step, take a look at our filled pasta tutorial on our page.