14 oz (400 - 450 g) escarole
1 1/2 lb (700 g) mixture of Swiss chard and fresh borage and fresh chervil
2 eggs
1 small clove garlic, peeled and crushed
3 oz (90 g) grated Parmesan cheese
5 oz (150 g) ricotta cheese
14 oz (400 g) strong white flour
2 tbsp dry white wine walnut sauce
1 1/2 lb (700 g) mixture of Swiss chard and fresh borage and fresh chervil
2 eggs
1 small clove garlic, peeled and crushed
3 oz (90 g) grated Parmesan cheese
5 oz (150 g) ricotta cheese
14 oz (400 g) strong white flour
2 tbsp dry white wine walnut sauce
method
1. Cook the escarole, Swiss chard, borage and chervil in a covered pan with no added liquid until wilted and tender, drain and leave to cool and then squeeze out all the moisture. Chop finely, transfer to a mixing bowl and combine with the beaten eggs, the garlic, 2 1/2 oz (70 g) of the Parmesan, the ricotta and a little salt. Cover and chill in the refrigerator.
2. Make the pasta dough: make a well in the centre of the flour and pour in the wine and approx. 5 - 6 fl oz (150 -180 ml) hot or cold water. Add a generous pinch of salt. Mix, adding a little more water if necessary. Knead very well until smooth and elastic.
3. Roll out into a very thin sheet on a lightly floured board and cut into rectangles measuring approx. 2 3/4 x 2 in (7 x 5 cm). Place 1 heaped tsp of the chilled stuffing in the centre of each and fold over, pinching to seal (moisten if necessary).
4. Cook the ravioli in boiling salted water for 5 minutes. Serve with walnut sauce and the remaining Parmesan cheese.
2. Make the pasta dough: make a well in the centre of the flour and pour in the wine and approx. 5 - 6 fl oz (150 -180 ml) hot or cold water. Add a generous pinch of salt. Mix, adding a little more water if necessary. Knead very well until smooth and elastic.
3. Roll out into a very thin sheet on a lightly floured board and cut into rectangles measuring approx. 2 3/4 x 2 in (7 x 5 cm). Place 1 heaped tsp of the chilled stuffing in the centre of each and fold over, pinching to seal (moisten if necessary).
4. Cook the ravioli in boiling salted water for 5 minutes. Serve with walnut sauce and the remaining Parmesan cheese.
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