Spinach and Swiss Chard Ravioli Nudi Over Simple Tomato Sauce
 
 
These greens-stuffed ravioli nudi served over a simple but utterly delicious tomato sauce make for a lovely holiday or special occasion meal.
Yield: 4-6 servings
Ingredients
  • 1 lb swiss chard, stems removed, leaves shredded
  • 8 oz baby spinach
  • 12 oz ricotta
  • fine sea salt
  • freshly ground black pepper
  • ¾ cup freshly grated parmesan cheese
  • 2 large egg yolks, lightly beaten
  • ¼ cup flour, plus more for coating the nudi
  • 1 recipe simple tomato sauce (recipe below)
Instructions
  1. Rinse the chard in cold water. Without drying, place the leaves in a large saucepan and steam, over medium heat, until tender, about 12-15 minutes. Toss frequently while cooking. Transfer the chard to a strainer and let cool. Return the saucepan to the stove.
  2. Rinse the spinach leaves and steam them in the same saucepan that you used for the chard. Cook for 5 minutes, tossing occasionally, or until tender and wilted. Remove from the heat and transfer to the strainer with the chard. Let cool.
  3. Squeeze as much excess water from the greens as possible. Transfer to a cutting board and chop them finely.
  4. In a large bowl, combine the greens with the ricotta, ½ tsp salt, black pepper to taste, parmesan cheese, and egg yolks. Sprinkle in the flour and gently fold it in.
  5. Pour some flour into a small shallow bowl. Pinch off a piece of the nudi dough that is about the size of a chestnut. Roll it into a ball, then roll it in the flour. Place on a parchment-lined baking sheet. Repeat with remaining dough until it is all used up.
  6. Bring a large pot of generously salted water to a boil. Drop in 8-10 nudi, depending on the size of the pot. They will start to float after a minute or so. Allow to cook for another 5 minutes, or until they have puffed up. Remove with a skimmer and transfer to a serving bowl. Repeat until all the nudi have been cooked. Carefully toss with the tomato sauce. Serve over pasta, polenta, rice, or on their own.
Notes
Adapted from The Glorious Vegetables of Italy
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/12/spinach-and-swiss-chard-ravioli-nudi-over-simple-tomato-sauce.html