Ravioli Genovese

Recipe Ingredients

1		Basic fresh egg pasta - see * note
		(rolled to thinnest setting on machine)
		Filling
1 lb	454g / 16oz	Italian sausage - without fennel seeds, cooked, crumbled, and drained
2 cups	292g / 10oz	Swiss chard - cooked, drained, and chopped
1 cup	237ml	Ricotta
1 1/2 cups	355ml	Grated pecorino - divided
3		Eggs
1/2 teaspoon	2.5ml	Freshly-grated nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
		Sauce
6 tablespoons	90ml	Butter

Recipe Instructions

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection.

In a bowl, combine cooked sausage, chopped chard, ricotta, 1 cup Pecorino, eggs and nutmeg and season with salt and pepper.

Lay out 1 sheet of pasta on a work surface and dot with 1/2 tablespoons filling 2-inches apart. Lay second sheet over and press with hands to seal. Using a pizza cutter, cut out squares and set aside.

Bring 6 quarts water to a boil and add 2 tablespoons salt. Place ravioli in boiling water and cook until tender, about 4 to 5 minutes.

Melt butter in a 12-inch to 14-inch saute pan and remove from heat. Carefully drain ravioli and place in pan with butter. Toss gently over medium heat, sprinkle with remaining cheese and serve.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5734)

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