Fresh Ravioli with Sweet Potato, Rainbow Chard and Mascarpone Recipe nstrada

• 2 cups semolina flour
• 2 cups type '0' flour
• 6 organic free range eggs
• 1 tbsp of oilive oil
• 1 large sweet potato peeled and chopped
• 1 bunch Rainbow Chard (about 6-8 large leaves)
• 1 tub of Mascarpone (8-8.8oz size)
• 2 teaspoons of crushed red pepper flakes
• 5 turns of fresh black pepper
• 1 pinch of salt
• 1/4th cup freshly grated reggiano parmesan
• 3 tbsp of unsalted butter
• 1/4 cup of freshly chopped parsley

1. Use a large surface such as a wooden butcher block or a very large cutting board and mound the flour on the surface.
2. I make a well in the center of the flour.
3. Some recipes Ive seen said to add all the eggs in the well, but I always find myself with egg running off the table when I do that.
4. So instead I go two eggs at a time and adding the olive oil at the beginning, slowly using a fork to bring in the flour from the sides to mix with the eggs.
5. When the first two eggs are incorporated then I add more eggs.
6. Until Ive got a rough mixture of egg and flour.
7. Then I take off my rings and use my hands to bring the flour and egg together, until Ive got a rough ball of flour.
8. I then wash my hands to get the excess off, flour the ball and start kneading it for 8-10 minutes.
9. The key to knowing its finished is the flour feels ironically a bit like a babys buttthe semolina is markedly less rough.
10. But once it feels that way stop kneading it.
11. Then let the flour sit at room temp for 30 mins.
12. Then roll out the pasta in a pasta making machine (roller).
13. Its super easy once you get the hang of it, but the key is folding the pasta into a square shape putting some flour on it and rolling out a piece at the 1 setting.
14. Then folding that piece on top of itself 4 times to make a smaller rectangle, and rolling it out again.
15. I do this about 6 times until I get a nice consistency, then I work my way through the settings rolling it once until I get to the 6 setting, then I stop.
16. I find rolling pasta out to 6 with ravioli makes it too thin to hold the filling.
17. Peel and chop the sweet potato into chunks and then put them into 8 cups of salted boiling waterwhich you cook for 20 minutes on medium high heat until the potato was very soft.
18. Cut the leaves off the Chard and put the stems into the fridge for later.
19. Dice the leaves, and then sauteed in a frying pan with some butter, the pepper and the pinch of salt for 3 minutes until the leaves were a bit wilted, but havent turned color.
20. Strain the sweet potato, mix in the mascarpone, red pepper flakes, Parmesan, and chard.
21. Put the mixture in the refrigerator until you are ready to fill the ravioli.
22. Roll out long sheets, and folded them in half to find the mid point of the sheet.
23. Then space out how many dollops of filling you think you can fit in a half of a sheet (usually 2-3) for large ravioli.
24. Beat an egg, and then brush egg around the dollops of filling, and fold the other half of the pasta over.
25. I have a small pasta cutter (it looks like a mini pizza cutter) with a serrated edge, and a cut around the squares of ravioli trying to make them the same size and shape.
26. Lay the ravioli out on a tray one layer and separating the layers with parchment paper.
27. Boil water and cook the ravioli for 3-4 minutes (9-10 pieces per person).
28. Then I chopped the chard stems into small pieces and sauteed them in 3 tbsp of butter.
29. I then finish the ravioli by putting them into the chard butter mixture to fry them a bit.
30. Garnish with freshly chopped parsley.

flour, flour, range eggs, oilive oil, sweet potato, chard, mascarpone, red pepper, turns of fresh black pepper, salt, parmesan, butter, parsley

Taken from www.chowhound.com/recipes/fresh-ravioli-sweet-potato-rainbow-chard-mascarpone-28400 (may not work)