Ricotta and Swiss Chard Ravioli from Scratch
How to make a luscious Italian pasta dish without having a nervous breakdown.
There are certain dishes that are so labor intensive, so intimidating to the home cook, that we’d rather pay $30 (tax and tip included) for a single bowl of said intimidating dish than to make it ourselves.
Well it’s time to demystify such a dish. And that dish, of course, is homemade ravioli stuffed with ricotta and Swiss chard and cooked in a sauce of brown butter. Sound scary? Fear not! In this week’s episode of The Amateur Gourmet Show, I walk you through the whole thing:
And for those who want a written recipe, here’s a PDF that gives you amounts and walks you through everything step by step:
And don’t forget my giveaway: when I get to 1,000 subscribers, I’m giving away three sets of my books. All you have to do is subscribe to my channel. Entering the contest is as simple as clicking this button and then clicking “subscribe.”
Hope you enjoy making this ravioli! It’s one of my proudest culinary accomplishments, and now it can be yours too.