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🍽️ Vegetable Cheese Ravioli with Tomato Sauce

434 kcal · 30 min · 4 servings

Vegetable Cheese Ravioli with Tomato Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Knead flour, two eggs, oil, and salt into a smooth dough.
  2. 2. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes.
  3. 3. Wash the chard, remove the tough stems, and chop the leaves very finely.
  4. 4. Blanch the chard in boiling salted water for about 2 minutes.
  5. 5. Shock the chard immediately with cold water to preserve its color.
  6. 6. Separate another egg: remove the yolk and save the white for later.
  7. 7. Mix the drained chard with ricotta cheese and the egg yolk.
  8. 8. Season the filling with salt, pepper, and a pinch of nutmeg.
  9. 9. Peel the onions and garlic.
  10. 10. Dice the onions and slice the garlic thinly.
  11. 11. Chop the tomatoes.
  12. 12. Heat some fat in a pan and sauté the onions and garlic until soft.
  13. 13. Add the tomatoes along with their juices and season with salt and pepper.
  14. 14. Let the sauce simmer and reduce slightly until it thickens.
  15. 15. Roll out the pasta dough very thinly.
  16. 16. Brush one half of the dough with the beaten egg white.
  17. 17. Place one teaspoon of the vegetable cheese filling at intervals on the dough.
  18. 18. Cover the filling with the second half of the pasta dough.
  19. 19. Cut out squares with a side length of five to six centimeters.
  20. 20. Press the edges of the ravioli firmly together with a fork to seal them.
  21. 21. Cook the ravioli for about 10 minutes in boiling salted water.
  22. 22. Serve the finished ravioli generously with the tomato sauce.

Nutrition per serving