Ravioli Recipe

Make the dough

On a clean work surface, mound the all-purpose and semolina flour and make a large well in the center. Crack the eggs and extra yolk into the well, add the olive oil and 1 tsp fine sea salt. Using a fork, gently whisk the eggs and begin incorporating the flour from the inner walls until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth, elastic, and slightly tacky. If the dough is too dry, sprinkle up to 1 tbs water; if too wet, add a little flour. Shape into a ball, wrap tightly in plastic, and rest at room temperature for 30 minutes to relax the gluten.

Cook greens

Heat 1 tbs olive oil in a skillet over medium heat. Add the minced shallot and garlic; sweat until translucent (about 1–2 minutes). Add the chopped Swiss chard (or spinach), season with a pinch of salt, and cook until wilted and any liquid has evaporated, about 3–4 minutes. Transfer to a bowl and let cool slightly, then squeeze out excess moisture using a fine sieve or clean towel. Chop finely if needed.

Cook meats

In the same skillet over medium-high heat, add a touch of oil if needed and sauté the ground beef and chopped rabbit until just cooked through and lightly browned, breaking up any lumps; about 4–6 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper. Allow to cool slightly.

Combine filling

In a mixing bowl combine the cooked and drained greens, cooked meats, ricotta, 3/4 cup grated Parmigiano, optional ricotta salata, minced parsley, basil, chopped sage, 1 whole egg, 1/4 tsp grated nutmeg, 3/4 tsp fine salt and 1/2 tsp freshly ground black pepper. Mix until homogeneous and test seasoning; the mixture should be moist but hold shape when scooped. If too loose, add a tablespoon more Parmigiano or a small pinch of fine breadcrumbs.

Build the sauce

Melt 2 tbs unsalted butter in a small saucepan over medium heat. Add the minced shallot and garlic and cook gently until fragrant and translucent, about 2 minutes (do not brown). Add the white wine and simmer until reduced by half, about 2–3 minutes.

Add the chicken or vegetable stock and bring to a gentle simmer, then stir in the heavy cream. Reduce heat to low and simmer until the sauce thickens slightly and coats the back of a spoon, about 5–7 minutes. Stir in chopped parsley, basil, chives, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Finish by whisking in 1/4 cup grated Parmigiano. Keep the sauce warm on very low heat, stirring occasionally.

Roll and cut pasta

Divide rested dough into 4 portions. Keep portions covered. Working with one portion at a time, flatten and run through a pasta machine or roll with a rolling pin to a thin sheet (about 1.5–2 mm thickness). Lightly dust with flour/semolina to prevent sticking.

Form ravioli

Lay one sheet on a floured surface. Brush a thin line of egg wash in rows where you will place filling to help seal. Using a small cookie scoop or spoon, place 1 teaspoon (about 10–12 g) of filling per raviolo, spaced about 1.5 inches apart. Lay a second sheet over the top, pressing gently around each mound to remove air. Use a ravioli cutter or fluted wheel to cut individual ravioli, or cut into squares and press edges with a fork to seal. Transfer finished ravioli to a semolina-dusted tray; cover lightly with a towel to prevent drying.

Cook ravioli

Bring a large pot of water to a rolling boil and add 1 tbs coarse salt. Add ravioli in batches (do not overcrowd). Fresh ravioli will cook quickly—about 2.5–4 minutes depending on thickness—until they float and the pasta is tender. Use a slotted spoon to transfer ravioli directly to the warm herbed cream sauce, allowing some pasta water (1–2 tbs) to come with them to loosen the sauce if needed.

Finish and serve

Gently toss ravioli in the herbed cream sauce to coat, warming them in the sauce for 1 minute. Plate 4–6 ravioli per serving, spoon additional sauce over the top, and finish with shaved or grated Parmigiano and a sprinkle of chopped fresh herbs (parsley/chives). Serve immediately.