Swiss Chard and Potato Ravioli

Swiss Chard & Potato Ravioli


3cups all-purpose flour
3 eggs
1/3cup extra virgin olive oil
5tablespoons water
2medium yellow potatoes
1large bunch Swiss Chard, center stalk removed, leaves chopped
3cloves garlic, minced
A fewpinch red pepper flakes
Olive oil
Salt & pepper
Tomato Sauce
8-10medium tomatoes, peeled, cored, seeded, and finely chopped
2medium onions, peeled and cut in half
3 cloves garlic, smashes
2tablespoons butter or olive oil
Freshly grated Parmesan cheese


  1. Bring a large pot of water to a boil. You will need this to aid in peeling the tomatoes, to blanch the chard, and to cook the ravioli.
  2. Place the potatoes in a small saucepan, cover with cold water, and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 25 minutes.
  3. Meanwhile, make the pasta dough. Sift flour into a large bowl and create a well in the center. In a small bowl, whisk together the eggs, olive oil, and water. Pour egg mixture into the flour well and use a fork to incorporate the wet ingredients into the dry until a rough ball forms. Turn the dough out onto a floured counter and knead until smooth and elastic, about 5 minutes. Wrap the pasta dough tightly in plastic wrap and allow to rest for 30 minutes to 1 hour while you finish preparing the ravioli filling and start the sauce.
  4. Your pot of water should be boiling by now. Cut an X through the skin of each tomato and plunge in the boiling water for about 30 seconds to loosen the skin. The skin should peel off easily and you can then proceed in coring, seeding, and chopping the tomatoes. Now salt the water and submerge the Swiss chard for about 30 seconds, until tender. Remove the chard, place in a colander, and run cold water over it until it is cool and has stopped cooking. Wring out as much water as you can until you are left with a small, tight ball of greens.
  5. When the potatoes are cooked through, peel and chop in 1/2 in. chunks. Heat about 2 tablespoons of olive oil in a wide pan with the minced garlic and a few pinches of red pepper flakes. Add chard and potatoes, season with salt, and sauté for 2-3 minutes until the flavors have melded. As you are sautéing, smash the potatoes a bit with the back of a wooden spoon. Taste. Season as necessary with salt and black pepper. Let the filling cool while you work on the tomato sauce.
  6. In a wide pot or Dutch oven, heat about 2 tablespoons butter or olive oil with the onion halves and smashed cloves of garlic. Allow garlic to become slightly golden, then add the chopped tomatoes. Salt, bring to a boil, and reduce to a simmer. Simmer until the excess liquid has bubbled off and the tomato sauce is concentrated in flavor but still very fresh tasting, about 30 minutes. Remove the onions and garlic, season with salt and pepper.
  7. While the sauce is simmering, form the ravioli. First, divide the dough in 6 pieces. Roll each piece through a pasta roller, starting at the thickest setting and gradually working down to the thinnest. Place the sheets of pasta on a floured towel until you’ve rolled all 6 pieces. To form the ravioli, place 1/2-1 tablespoon mounds of the filling about every 2 inches along a sheet of pasta. Have a small bowl of water nearby. Dip your finger in the water and outline a square around each mound. Lay another sheet of pasta over the top and press to seal. Cut into squares with a rotary cutter or knife and place the ravioli on a floured towel until you’ve finished forming them all.
  8. Cook the ravioli in 3 batches in abundant boiling salted water until the ravioli float and the pasta is cooked, 3-4 minutes. Transfer directly to the hot tomato sauce. Divide between warm plates or shallow bowls and top with grated Parmesan, if desired.

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