Ravioli Ricotta Cheese and Sautéed Swisse Chard
This traditional recipe from Reggio-Emilia has a smooth, tasty filling of fresh ricotta with sautéed herbs encased in double-sheeted pasta with a rugged, porous surface that enhances all the natural goodness.
Average Nutritional Values
- Energy 221 kcal/ 932 kJ
- Proteins 8,6 g
- Carbohydrates 33 g
- Lipids 5,1 g
- Fibres 4,5 g
For the pasta
Soft wheat flour, eggs, durum wheat semolina.
For the filling
Ricotta cheese 26.6%, sautéed herbs 33.3%, rehydrated milk whey, breadcrumbs, vegetable fibre, Grana Padano cheese, nettle 2%, salt, natural flavourings, herbs, sunflower oil.
Add the ravioli to a large pan of salted water as soon as it comes to the boil, and cook over a medium heat for 4/5 minutes.