Raviolo is a large style ravioli served individually and simply sauced. I shamelessly stole parts of this recipe from three great chefs. Lidia Bastianich, Mario Batali and Michael Chiarello. The result is an impressive first course not nearly as difficult to make as you might think.
serves 6
Ingredients
- 3½ cup flour, plus more as needed
- 4 large eggs
- ½ teaspoon extra-virgin olive oil
- 2 pound swiss chard, stemed and roughly chopped
- 1 pound whole milk ricotta cheese, strained of excess moisture
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon fresh ground black pepper, plus more as needed
- ½ teaspoon sea salt, plus more as needed
- 8 large egg yolks
- 1 large egg beaten with 2 tablespoons water
- 4 tablespoon unsalted butter, cut into chunks
- 4 tablespoon sage leaves, thinly sliced crosswise
- parmigiano-reggiano cheese, to taste
- white truffle oil, to taste (optional)
Directions
To make the pasta: Mound 3 ½ cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for 5 or 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Roll out the pasta dough to the thinnest setting on a pasta rolling machine. From the thin pasta sheet, cut 12 circles with a 6‑inch diameter. Set 6 of the circles on a sheet tray dusted with flour, cover with plastic wrap and set aside.
To make the filling: Prepare an ice bath. In a large pot of salted boiling water, blanch the chard for about 3 minutes. Drain, then quickly plunge it into the ice bath to stop cooking. Drain again, then squeeze it in you fists to remove as much moisture as possible. Transfer it to a food processor.
Add the drained ricotta to the food processor, pulse to combine. Add the nutmeg, sea salt, pepper and 2 egg yolks. Run the machine until the mixture is well combines. You may need to scrape the sides of the bowl once to assure it is evenly incorporated. Spoon the blended mixture into a pastry bag fitted with 1 ½‑inch round tip.
Pipe a ring of the ricotta mixture about ½‑inch from the edges of each of the 6 dough rounds that were set aside on the tray. The goal is to create a well to hold one of the 6 remaining egg yolks on each of the dough rounds.Brush the egg water mixture around each of the 6 dough rounds. Top them with the remaining 6 dough rounds and carefully seal the edges, taking care not to break the egg yolks inside.
Move the tray to the refrigerator while you prepare the sauce.
To prepare the sauce: Heat a heavy bottomed skillet over medium heat. Add the butterchunks and the sliced sage, whisking frequently and watching carefully. You will notice the butter will get foamy, and then the milk solids will begin to brown. Once that starts, remove skillet from the heat. The butter will go from brown to black quickly, so set the skillet on a cool, heat proof surface to slow cooking before the butter turns black. Smell the butter; it should have a nutty aroma, and be caramel in color.
To finish the dish: Bring 6 quarts of water to a boil in a large stock pot and add 2 tablespoons salt. Lower the heat to a simmer and let the bubbles subside. Gently, using a wide flat spatula, lower each raviolo into the water. Cook them for about 2 minutes. Remove the, gently from the water and place them one at a time into the skillet with the brown butter sage sauce, use a spoon to coat each one well with the sauce. Repeat with remaining raviolos. Placing each one them carefully onto each of 6 serving plates. Drizzle remaining sauce evenly on each plate, making sure to include some of the fried sage as well. Garnish generously with a grating of Parmigiano-Reggiano, and an optional drizzle of truffle oil. Just a whiff of oil is all that’s needed. Truffle oil can be quite insidious when used with a heavy hand.
Good luck Greg, I hope you win the contest. Ken was filling me in on the details of the contest while we were watching Jeopardy after dinner tonight. Your party sounds like it will be a blast, wish I was there to celebrate with you all.
Greg,
I am astounded by your fortitude, stamina, and incredible talents. I’m so proud of you and all your hard work in PFB. I am SO going to the party. Please call me if you need any pre-party help. I am SO there.
You deserve to win! I wish I could be there at the part on the 12th.
Congratulations Greg!! I had absolutely no doubts that you would advance!!! Will send an email so you’ll have it for your list, but I am planning on coming — so much to celebrate!!!
And this party is the ultimate risk coupled with your testament and passion for your work with food and blogging and connecting with people. Bravo for “making it real”.…
Have a balst at your party! Wish I could come.
🙂
Valerie
So glad you’re going to Round 9! Wish I could be at your party (GREAT thing to do, BTW!) I know you’ll have a blast!
I have been pulling for you from the start but with so many people participating, you didn’t want to get your hopes up. But now that it is so close, it must be so exciting like it’s the day before Christmas. I’m proud of you Greg, seriously proud.
If there was anyway in the world I could make it for the party, we would. Our airline friend can get me tickets for cheapsies, but work is killing me until the week of Christmas. One of my bucket list things to do is go to a Greg Henry dinner party or social event.
I only see one other true competitor and I won’t name that blogger. But, I still think you should win for being over all “on the mark” not just food wise. But, your package is great. You are putting in the time. I knew I never had any time for it and my life is way over complicated, so in spirit I’m in this with you. Stop saying you don’t bake and get out the rolling pin. Every good cook should be able to throw out nine or ten desserts, and once you get started, you will smash the so called bakers. (Baking is really not about skill, although that’s what people say all the time. It’s really about taste, because one you get the skills for baking powder and baking soda, etc. to get the texture, then it is really is about taste.
AND YOU HAVE GOOD TASTE! kisses, hugs, and fingers crossed. I really want you to win!!!!!!!!!!! Then I can say “hey that’s my friend, the celebrity.” Just remember who was your biggest fan before you rose to the top.
And, I’m sad to miss your party!
I cannot imagine the butterflies. How exciting. I’m not surprised you’re moving on though. If I was in Vegas, I would put money on you. Wish I wasn’t an 8 hour drive to your house, I would so be there! What fun.
Sorry that I’ll be missing your party, but know that I’ll be there in spirit. Keep up the GREAT work, you are almost there! Oh yeah.…and Happy Holidays! — S
You deserve it. I’ll be there in spirit.
It is no surprise that you have moved on to the next round Greg. Your creativity and humour is what have gotten you here so never underestimate the power of your voice.I wish I lived anywhere near Los Angeles to celebrate the holidays in Sippity Sup style. I hope you blog about the fun so we can live through you and other California bloggers by osmosis.
I have been out of pocket for the past few days, so after I voted for you (of course!) I didn’t know what the result was.
AWESOME! So happy for you, and it is well deserved.
Woohoo!!!!!!
I loved your words here…the way you expressed your emotions!!!
To me, that is more valuable than mastery in bakery…
Well, LA is a bit too far for me…I would gladly join you and your crowd!
Good luck !!
Greg, I’m so happy and excited for you! Woo-hoo! Keep up the good work and enjoy your party.
Very happy — have a great holiday celebration!
WOw!!! Congratulations!!! I wish I was in LA — but enjoy and I can’t wait to see what you cook up for the next round!
Not because you are my “neighbor” (I know, I know, Orange and LA Counties are not the same beasts), I knew it from the beginning that you have a unique voice that needs to be heard. Congratulations!
I am deadly afraid of the serpentine curves of the Hollywood Hills and the horrendous lack of parking space, but I’d love to come to your party:)
I don’t live that high up the hill, but, well parking in Hollywood is a chore! GREG PLEASE COME
May you reach the final 3 Greg! CHEERS! BUBBLY! YES WE CAN!
You are a genius in the kitchen — so it’s no surprise you’ve gone so far in this competition. Congratulations.
for the well deserved victory, you know you’re a rock star! Thank you for organizing this wonderful event, see you soon! 🙂
CONGRATULATIONS!!!! This is SOOOOO exciting!!! I’m going to be able to say “I knew him when.…”
On a side note, I’m finally getting around to posting your FABULOUS Caraway Cookies.
Now, get over your shakes and go do another stellar job on your next entry. Who am I kidding — you ALWAYS do a stellar job!
XOXO
Mary
Greg — Congratulations on making it to round #9! Very well-deserved. My entire office and lots of my friends REALLY loved your video. Food Network/Cooking Channel needs to extend a job offer to you. 🙂 Can’t wait to see your restaurant review. BTW — wish I was in LA for your party — I am sure it will be amazing!
I have and will support you throughout this~ hmmm, can’t you move to sunny Fl and have a Paaarrrteee? We have hurricanes, you have earthquakes… but hey! There’s warning with the hurricanes! 🙂 Best of luck to you, you truly deserve it. Now, if I happen to come into lots of money and free time on Dec 12th, I am SO THERE!If not, I will be cheering with you in spirit.CHEERS!
Super congratulations for advancing to the next round!!! I respect your positive and-oriented attitude throughout this entire competition. Wish I could come, but alas, I am on the other side of the country.
So that I could make this — but instead I will raise my Twitter champagne glass to salute you for making through to the next round…I fully expected it! May you reach the final 3 Greg!