Raviolis Monegasques — Print Recipe

Delicate hand-folded pasta parcels filled with a savory mixture of Swiss chard, ricotta, and Parmigiano, bathed in a light tomato sauce.

Ingredients

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.