Duck Egg Ravioli with Ricotta and Swiss Chard
- 1 bunch Swiss chard
- 1 tablespoon unsalted butter
- 1 1/2 cups ricotta
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 1/2 recipe Egg Pasta (page 84)
- 8 duck egg yolks, at room temperature
- 3 tablespoons unsalted butter
- Parmigiano-Reggiano, for serving
- To make the filling, wash and stem the Swiss chard, then roughly chop it.
- Heat the butter in a saute pan over medium-high heat and add the chard, stirring until wilted.
- Allow to cool, then squeeze dry and combine with the ricotta and garlic; season to taste with salt and pepper.
- Set aside while you roll out the pasta.
- Roll out the dough to the thinnest setting on your pasta machine.
- Cut the pasta sheet in half crosswise so that you have 4 rectangles about 18 inches long.
- Dust your work surface with flour, then lay out one strip of pasta.
- Dollop about 2 tablespoons of the ricotta-chard mixture every 3 inches, making 4 servings.
- Make a slight depression in each dollop of filling, then gently place one egg yolk in each depression.
- Brush the surrounding pasta dough with water, then cover the filling with the second sheet of pasta.
- Use the edges of your hands to press down around the filling, pressing out any air and sealing the dough.
- Cut out the ravioli using a biscuit cutter or drinking glass.
- Repeat with the remaining pasta sheets, filling, and yolks to make 4 more ravioli.
- Fill 2 high-sided pans with 2 inches of water and bring to a bare simmer.
- Slip the ravioli into the water and poach gently, adjusting the heat to maintain a bare simmer.
- Cook the ravioli for about 2 1/2 minutes, or just until the pasta is cooked and the filling is heated through.
- Its important that you dont overcook the ravioli so that the yolks stay liquid.
- Reserve the pasta water.
- Melt the butter in a wide pan, add the pasta cooking liquid, and swirl together to combine.
- Add the ravioli to the pan and gently spoon the sauce over to coat.
- Divide among 4 shallow bowls, and top with a bit of sauce.
- Shave the Parmigiano-Reggiano over the top and serve.
swiss chard, unsalted butter, ricotta, clove garlic, kosher salt, egg pasta, egg yolks, unsalted butter
Taken from www.epicurious.com/recipes/food/views/duck-egg-ravioli-with-ricotta-and-swiss-chard-383879 (may not work)