Handmade Ricotta Ravioli Recipe

Make the Pasta Dough

In a large bowl, mix the flour and salt. Create a well in the center, crack the eggs into the well, and gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Ricotta Filling

In a mixing bowl, combine ricotta cheese, grated Parmesan, egg yolk, salt, black pepper, and chopped basil. Mix until smooth and set aside.

Assemble the Ravioli

Roll out the pasta dough into thin sheets. Cut into squares or circles. Place a small spoonful of the ricotta filling in the center of each piece, then fold over and seal the edges with a fork. Repeat until all dough and filling are used.

Cook the Mushroom Sauce

In a large skillet, melt butter over medium heat. Add minced garlic and sliced mushrooms, cooking until mushrooms are tender. Pour in vegetable broth and heavy cream, then stir in thyme. Simmer for about 5-7 minutes until slightly thickened.

Sauté the Swiss Chard

In a separate skillet, heat olive oil over medium heat. Add chopped Swiss chard, season with salt and pepper, and cook until wilted, about 3-4 minutes.

Prepare the Breadcrumb Topping

In a small pan, melt butter and stir in breadcrumbs, sage, and rosemary. Cook until breadcrumbs are golden and crispy.

Combine and Serve

Cook the ravioli in boiling salted water for 4-5 minutes until they float. Drain and serve topped with mushroom sauce, sautéed Swiss chard, and crispy breadcrumb topping.