Ravioli Genovese

Total Time:
40 min
30 min
10 min

4 servings

  • 1 recipe basic pasta, rolled to thinnest setting on machine
  • Filling:
  • 1 pound Italian sausage, without fennel seeds, cooked, crumbled and drained
  • 2 cups Swiss chard, cooked, drained and chopped
  • 1 cup ricotta
  • 1 cup grated Pecorino, plus 1/2 cup
  • 3 eggs
  • 1/2 teaspoon freshly grated nutmeg
  • Salt and pepper
  • Sauce:
  • 6 tablespoons butter
  • In a bowl, combine cooked sausage, chopped chard, ricotta, 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.

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