This ravioli recipe blends the savory richness of chicken, pork, or beef with the earthy taste of Swiss chard, Parmesan cheese, and a hint of nutmeg. The filling is cooked with aromatic onions, celery, parsley, and garlic for depth, then encased in a sturdy, elastic homemade dough made from flour, eggs, salt, and oil. This dish captures the essence of Italian comfort food, offering tender pasta pillows filled with a flavorful, meaty mixture. Perfect for a family gathering, it pairs beautifully with marinara or browned butter and sage.
Ingredients
- 1 lb chicken (with bone for broth)
- 1 lb pork (or beef, preferred: pork)
- 2 cups Swiss chard (chopped)
- 2 eggs
- ¼ tsp nutmeg
- ½ cup Parmesan cheese (grated)
- salt (to taste)
- black pepper (to taste)
- 1 onion (small, chopped)
- 1 stalk celery (chopped)
- 2 tbsp parsley (chopped)
- 2 cloves garlic (minced)
Dough:
- 4 cups flour
- 5 large eggs
- 1 tsp salt
- 1 tbsp olive oil
Instructions
Step 1: Prepare Chicken
- Place chicken (with bone) in a large pot with onion, celery, and parsley. Cover with water and bring to a simmer. Cook until chicken is tender and meat easily separates from the bone.
Step 2: Roast Pork or Beef
- Roast pork (or beef if using) with garlic until cooked through and lightly browned.
Step 3: Combine Meats
- Remove chicken from broth, discard bones, and chop meat finely. Combine with roasted pork and about ½ cup of the chicken broth.
Step 4: Add Vegetables and Seasonings
- Add chopped Swiss chard, eggs, nutmeg, Parmesan cheese, salt, and pepper to the meat mixture. Mix thoroughly until evenly combined.
Step 5: Make Dough
- On a clean surface, combine flour and salt. Make a well in the center, add eggs and olive oil, and gradually mix to form a stiff dough. Knead until smooth and elastic, about 10 minutes. Dough should be firm and not crack when pulled.
Step 6: Assemble Ravioli
- Roll out dough into thin sheets. Place teaspoons of filling evenly spaced on one sheet. Cover with another sheet, press edges to seal, and cut into squares.
Step 7: Cook Ravioli
- Bring a large pot of salted water to a boil. Add ravioli in batches and cook until they float, about 3–4 minutes. Remove with a slotted spoon.
Step 8: Serve
- Serve hot with marinara sauce, browned butter and sage, or your favorite pasta sauce.
Tips
- Use all chicken or all pork if preferred; the card allows flexibility
- Swiss chard can be substituted with spinach if unavailable
- Use day-old bread for better absorption
- Chop filling finely for easier ravioli sealing
- Taste filling before stuffing and adjust salt and pepper
- Add a pinch of nutmeg for classic Italian depth
- Filling can be made 1 day ahead and refrigerated
- Excess filling freezes well for later use
Nutrition
Calories: 410kcalCarbohydrates: 22gProtein: 28gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 155mgSodium: 620mgPotassium: 410mgFiber: 1.5gSugar: 2gVitamin A: 520IUVitamin C: 6mgCalcium: 210mgIron: 2.4mg
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