Delicate hand-folded pasta parcels filled with a savory mixture of Swiss chard, ricotta, and Parmigiano, bathed in a light tomato sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow pasta bowl
Garnishes: Parmigiano, basil, olive oil
Accompaniments: green salad
Instructions
-
1
Make pasta: mound flour, make a well, add eggs and salt. Knead 10 min until smooth. Wrap and rest 30 min.
-
2
Mix chopped chard, ricotta, Parmigiano, egg yolk, nutmeg, salt, and pepper for filling.
-
3
Roll pasta thin. Place teaspoonfuls of filling at intervals. Fold and press to seal, cutting into individual ravioli.
-
4
Bring a large pot of salted water to a gentle boil. Cook ravioli 3-4 min until they float.
-
5
Warm tomato sauce in a wide pan. Gently transfer ravioli to the sauce.
-
6
Serve topped with Parmigiano, fresh basil, and a drizzle of olive oil.
Did You Know?
Monegasque grandmothers judge a cook's skill by the thinness of their ravioli pasta, which should be nearly translucent.
Chef's Notes
Equipment Tips
- pasta machine or rolling pin
- large pot
- mixing bowl
- sharp knife
Garnishing
Parmigiano, basil, olive oil
Accompaniments
green salad
The Story Behind Raviolis Monegasques
Ravioli in Monaco trace directly to the principality's Ligurian roots. The Monegasque version distinctively uses Swiss chard in the filling, connecting it to tourte de blettes and the region's love of this robust green. Making ravioli by hand remains a cherished Sunday tradition in Monegasque families.
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