Ingredients Jump to Instructions ↓

  1. Sauce

  2. 1/3 cup unsalted butter

  3. 2 sprigs fresh thyme

  4. 2 to 3 tablespoons white truffle oil

  5. 1/3 cup heavy cream

  6. Pinch sea salt and coarsely ground black pepper

  7. Ravioli

  8. 3 tablespoons extra-virgin olive oil

  9. 1 clove garlic , minced

  10. Pinch hot chile flakes

  11. 2 portabella mushrooms, finely diced

  12. 2 shallots, minced

  13. Pinch sea salt and freshly ground black pepper

  14. 5 Swiss chard leaves, trimmed and julienned

  15. 1/4 cup mascarpone cheese , softened

  16. 1/4 cup ricotta cheese , softened

  17. 1/4 cup Parmesan cheese, finely grated

  18. 8 fresh pasta sheets , approximately

  19. 4 to 8-inches per sheet

  20. Freshly shaved Parmesan cheese

Instructions Jump to Ingredients ↑

  1. To make the sauce: Heat a saucepan over medium heat. Add the unsalted butter and sprig of thyme . Melt until it turns brown, about 5 minutes. The second the butter starts becoming a medium brown, take the pan off the heat. Add the white truffle oil and mix. Reserve 2 tablespoons of this butter sauce to pan fry the ravioli.

  2. To the saucepan add: the heavy cream , and sea salt and coarsely cracked pepper, to taste. Whisk until the mixture is emulsified.

  3. To make the ravioli : Heat the extra-virgin olive oil in a pan over medium heat. Add the garlic and hot chile flakes to the pan and saute until the garlic becomes golden, about 2 minutes. Throw in the portabella mushrooms , minced shallots , sea salt, and freshly ground pepper, and saute for 8 minutes. Add the Swiss chard to the pan along with a touch more sea salt and freshly ground black pepper. Saute a few minutes until the chard has wilted. Take the pan off the heat and let it cool.

  4. In a big bowl, mix the softened mascarpone cheese, ricotta cheese, 1/4-cup grated Parmesan cheese, sea salt, and freshly ground black pepper. Add the sauteed Swiss chard mixture. Delicately mix together.

  5. Using a ravioli cutter, cut the pasta into 2-inch shapes: circles, or squares. Lightly wet the edges of the pasta with water using your finger. Place 1/2 teaspoon of the Swiss chard-cheese filling in the center of the pasta. Wet the edges of another piece of pasta, and place it on top. Use a fork, or your fingers to seal the pasta together. Make sure you seal it tight. Repeat until no filling remains.

  6. Boil the ravioli in salted water for 6 minutes. Strain .

  7. Pour the 2 tablespoons of brown butter sauce into a frying pan . Add a teaspoon of olive oil and turn up the heat to medium-high. Place the ravioli into the pan and sear them for a minute on each side, until golden bits appear.

  8. Line the ravioli up on a plate, drizzle them with 2 to 3 tablespoons of sauce and sprinkle with Parmesan shavings.


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