Chard and Ricotta Ravioli with Black Ceci and Black Garlic
An exclusive ravioli recipe shared by chef Mario Batali: a vegetarian first course made chard and ricotta ravioli based, with black ceci and black garlic
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Cooking tools:
- Pasta machine
- Saute pan
- Saucepan
- Pot
- Oven
- Stove
- Mixing bowl
- Wooden board
- Chef's knife
- Cutting board
- Fork
- Spoon
- Grater
- Colander
- Baking sheet
- Kitchen towel
- Plastic wrap
- Pasta bowl
- Measuring cup
- Measuring spoon
- Freezer
- Serving bowl
Ingredients
- Extra virgin olive oil: 3 tbsp
- Chard: 1 pound. stemmed and chopped
- Kosher salt: to taste
- Black pepper: to taste. freshly ground
- Ricotta cheese: 1 cup. fresh
- Nutmeg: several gratings
- Garlic: 8 cloves. black variety. peeled
- Pecorino cheese: ¼ pound. for grating
- Black chickpeas: 1 pound. soaked overnight in water
- Grana padano cheese: ¼ cup. freshly grated
- Eggs: 5. large
- All purpose flour: 3 ½ cups. plus extra for kneading. all-purpose variety
- Extra virgin olive oil: ¼ cup
- Onion: 1 large. cut in ¼ inch dice
- Garlic: 4 cloves. thinly sliced
- Thyme: 3 tablespoons fresh leaves or 1 tbsp dried
- Carrots: ½ medium. finely grated
- Tomatoes: 2 28-ounce cans peeled whole. crushed by hand and juices reserved
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