Yield: 8 first course portions
Extra virgin olive oil – 2 Tbsp.
Small onion, finely chopped – 1
Mixed greens (arugula, kale, dandelion, chard) – 1 1/2 cups
Sea salt – to taste
White pepper – to taste
Fresh ricotta – 1 cup
Large egg – 1
Parmigiano-Reggiano, grated – 1/2 cup
Fresh pasta sheets (recipe follows) – 4
Egg wash – as needed
Unsalted butter – 4 Tbsp.
Pine nuts – 2 Tbsp.
Wild mushrooms – 1 1/2 cups
Marjoram sprigs – 4
- Heat olive oil and sauté onion until translucent, 5 minutes. Add mixed greens that have been blanched and squeezed of water, salt and white pepper and sauté briefly. Cool slightly, transfer to food processor, add ricotta, egg and 1/4 cup of cheese. Process until smooth.
- Brush pasta with egg wash. Place tablespoon size balls of filling 2 in. apart on 2 sheets of pasta to form 8-by-3 ball grid. Drape with each sheet with remaining pasta, egg wash side down. Press around mounds of filling to seal and cut into ravioli squares. Lay on wire wrack 30 minutes. Boil in salted water, about 3 minutes or until ravioli float to surface. Drain.
- Melt butter in sauté pan over medium high heat, add pine nuts and sauté until butter sizzles. Add mushrooms and sauté with marjoram, 3 minutes. Place ravioli in sauté pan and toss to coat with cheese.
Mound 2 cups flour on clean surface and create well. Add 3 large eggs, egg yolk and 1/4 tsp. salt. Knead into dough, using more flour if necessary. Pat dough into disc, wrap in plastic and refrigerate 30 minutes or up to 24 hours.