Swiss Chard And Ricotta Ravioli With Lemon Brown Butter

• For the dough
• 7 oz. (1-1/3 cup plus 2 Tbs.) 00 flour; more as needed
• 1-3/4 oz. (1/4 cup plus 1 Tbs.) semola rimacinata (fine flour) or unbleached all-purpose flour
• 6 large egg yolks
• 1 large egg
• 1-1/2 tsp. extra-virgin olive oil
• 1/4 tsp. kosher salt
• For the filling
• 6 Tbs. extra-virgin olive oil
• 2 cloves garlic, smashed
• 3/4 lb. Swiss chard, stemmed, washed, and cut into bite-size pieces (about 3 cups)
• Kosher salt
• 1-1/2 cups whole-milk ricotta cheese
• 3/4 oz. (3/4 cup) finely grated Parmigiano-Reggiano
• 1/2 tsp. finely grated lemon zest
• 1/8 tsp. freshly grated nutmeg
• For cooking and serving
• Kosher salt
• 4 oz. (1/2 cup) unsalted butter
• 2 Tbs. fresh lemon juice

1. Prepare the filling
2. Heat 3 Tbs. of the oil in a 6- to 7-quart Dutch oven over medium-high heat until shimmering. Add the garlic and brown on both sides, about 2 minutes total. Discard the garlic and add the chard. Cook, stirring, until tender, about 2 minutes. Season with 1/2 tsp. salt.
3. Drain the greens and wring out excess liquid in a clean towel. Let cool to room temperature. Combine the greens and the ricotta in a medium bowl. Add the Parmigiano, the remaining 3 Tbs. oil, zest, nutmeg, and 1/2 tsp. salt and mix well. Cover and refrigerate for up to 2 days.

dough, flour, semola rimacinata, egg yolks, egg, extravirgin olive oil, kosher salt, filling, extravirgin olive oil, garlic, swiss chard, kosher salt, wholemilk, lemon zest, freshly grated nutmeg, serving, kosher salt, butter, lemon juice

Taken from www.epicurious.com/recipes/member/views/swiss-chard-and-ricotta-ravioli-with-lemon-brown-butter-53092651 (may not work)