Difficulty: Intermediate
Servings: 4
Nutritional Information per Serving:
- Calories: 672
- Total Fat: 52 g
- Saturated Fat: 22 g
- Carbohydrates: 39 g
- Dietary Fiber: 3 g
- Sugars: 5 g
- Protein: 15 g
- Cholesterol: 134 mg
- Sodium: 410 mg
Total Time: 45 minutes
Preparation: 20 minutes
Cooking: 25 minutes
Sauce:
- 1/3 cup unsalted butter
- 2 sprigs fresh thyme
- 2 to 3 tablespoons white truffle oil
- 1/3 cup heavy cream
- Pinch of sea salt and freshly ground black pepper
Ravioli:
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- Pinch of hot chili flakes
- 2 portabella mushrooms, finely chopped
- 2 shallots, finely minced
- Pinch of sea salt and freshly ground black pepper
- 5 Swiss chard leaves, trimmed and julienned
- 1/4 cup mascarpone cheese, softened
- 1/4 cup ricotta cheese, softened
- 1/4 cup Parmesan cheese, finely grated
- 8 sheets fresh pasta, about 4 to 8 inches each
- Freshly shaved Parmesan cheese for garnish
Instructions:
- Prepare the sauce: In a medium saucepan over medium heat, melt the unsalted butter with the thyme sprigs until it browns, about 5 minutes; remove from heat once it reaches a medium brown color. Stir in the white truffle oil and reserve 2 tablespoons of this browned butter mixture for searing the ravioli later. Add the heavy cream to the saucepan with a pinch of sea salt and freshly ground black pepper, then whisk until emulsified.
- Make the ravioli filling: Heat the olive oil in a skillet over medium heat. Add the minced garlic and chili flakes and saut until the garlic is golden, about 2 minutes. Add the chopped portabella mushrooms and minced shallots with a pinch of salt and pepper; cook about 8 minutes. Stir in the julienned Swiss chard, season again with salt and pepper, and cook a few more minutes until wilted. Remove from heat and let cool.
- Combine the filling: In a large bowl, mix the mascarpone, ricotta, and grated Parmesan with salt and pepper. Fold in the sauted Swiss chard and mushroom mixture until evenly combined.
- Assemble the ravioli: Cut the pasta sheets into rounds or squares (about 2 inches) using a ravioli cutter. Lightly moisten the edges of each piece with water, place about 1/2 teaspoon of filling in the center, top with another pasta piece, and seal the edges firmly with a fork or your fingers. Repeat until all filling is used.
- Cook the ravioli: Boil the ravioli in salted water for 6 minutes, then drain well.
- Pan-sear the ravioli: Heat the reserved 2 tablespoons of browned butter with a teaspoon of olive oil in a skillet over medium-high heat. Add the cooked ravioli and sear about 1 minute per side, until golden spots form.
- Serve: Arrange the ravioli on plates, drizzle with 2 to 3 tablespoons of the truffle cream sauce, and garnish with freshly shaved Parmesan cheese.
