Chard and Ricotta Ravioli with Black Ceci and Black Garlic

Chard and Ricotta Ravioli with Black Ceci and Black Garlic

www.finedininglovers.com

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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