We get a lot of requests on how to cook some of our produce, so here’s a picture of ravioli with a rainbow chard filling.
Hand made ravioli, filled with our very own rainbow chard.
We had tons of rainbow chard left over one week and so we made rainbow chard ravioli. You can make this type of filling for lasagna or any other type of filled or layered pasta. Radish greens, arugula, spinach, or many other greens can be substituted for the swiss chard. The recipe for the filling is as follows
1 cup ricotta cheese
1/3 cup parmesan cheese
1 egg yolk (optional)
4-5 cloves of garlic
about 1/2 lb of rainbow chard
1-2 tbs olive oil
salt and pepper to taste
Chop the rainbow chard, keeping the pieces manageable. Set aside the stalks, you can stir-fry them up as a side dish. Toss the olive oil and garlic in a large frying pan over medium heat. Once the garlic becomes soft and lightly browned, remove it and roughly chop it. Place the garlic and rainbow chard back into the oil coated pan, adding additional oil if necessary. Make sure the leaves get pretty evenly coated and cover, leaving over medium heat. While the chard is cooking, mix the ricotta, parmesan and egg yolk in a medium bowl until incorporated. Stir the rainbow chard and take off of heat when the leaves have almost cooked though and they are condensed and dark green, about six minutes. Let the leaves, garlic, and oil cool for a couple minutes before adding them, a spoonful at a time, to the cheese mixture. Salt and pepper to taste.
ENJOY!
We served these ravioli with seared salmon steaks, boiled beets (also from the farm), which we sliced and sauteed, and extra swiss chard and stalks sauteed with salad turnips (again from the farm). It served as a wonderful anniversary dinner 🙂
Spruce Hill Farm 