This traditional ravioli recipe showcases the essence of Italian home cooking. Filled with your choice of chicken or beef, Swiss chard, and a rich blend of Parmesan and nutmeg, it brings together classic flavors in a comforting pasta dish. This versatile recipe includes a hearty meat filling and a homemade dough, both crafted with care to evoke a true old-world feel. Perfect for family gatherings or cozy dinners, it's a beloved staple in many kitchens.
Ingredients
For Filling:
- 3 cups chicken or beef (cooked , shredded)
- 2 cups Swiss chard (chopped , cooked)
- ½ cup Parmesan cheese (grated )
- 8-10 eggs
- ¼ tsp ground nutmeg
- Salt and pepper to taste
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 stalk celery (chopped)
For Dough (Version 1):
- 2 cups flour
- 2 eggs
- ½ tsp salt
- 2 tbsp oil
- Water as needed to form a stiff dough
Alternative Dough (Version 2):
- 12 cups flour
- 11 eggs
- 1 tbsp salt
- ¾ cup oil
Instructions
Step 1: Prepare the Filling
- Boil chicken or beef with onion, garlic, and celery until fully cooked.
- Cool slightly, then grind or finely chop meat.
- Mix with eggs, Swiss chard, Parmesan, nutmeg, salt, and pepper.
Step 2: Make the Dough
- Mix flour, eggs, salt, and water (or use oil if using second dough version) until a stiff dough forms.
- Knead until elastic. Dough should be stiff enough that it doesn’t break when pulled.
- Let rest for 30 minutes under a towel.
Step 3: Roll and Fill Ravioli
- Roll out dough into thin sheets.
- Place spoonfuls of filling at intervals.
- Cover with another sheet of dough, press to seal, and cut into individual ravioli.
Step 4: Cook Ravioli
- Boil a large pot of salted water.
- Drop ravioli in batches and cook for 5–7 minutes or until they float.
- Drain and serve with sauce or butter and cheese.
Tips
- Use a mix of chicken and pork for richer flavor, as the card suggests “chicken or beef–pork.”
- Replace Swiss chard with spinach if unavailable.
- Allow the filling to chill before assembling; it firms up and is easier to portion.
- Add a pinch of nutmeg (written on the card) for traditional Italian flavor.
- For stronger cheese flavor, increase Parmesan or add Pecorino Romano.
- Roll the dough very thin; the note says “so that when you pull it it does not break.”
- Freeze filled ravioli uncooked for easy future meals.
- Serve with simple browned butter and sage to highlight the filling.
- For lighter ravioli, substitute ground turkey for chicken.
Nutrition
Calories: 410kcalCarbohydrates: 46gProtein: 22gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 145mgSodium: 520mgPotassium: 340mgFiber: 2gSugar: 2gVitamin A: 2950IUVitamin C: 7mgCalcium: 210mgIron: 3.3mg
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