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Green Ricotta Ravioli
Homemade egg‑yolk pasta dough filled with a bright mixture of ricotta, sautéed Swiss chard and dandelion greens, finished in a simple lemon‑butter sauce. This spring‑inspired ravioli showcases the joy of fresh pasta and can be made with a pasta roller or by hand.
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Cost Breakdown
Critical Success Points
- • Ensuring the dough reaches a firm, smooth consistency before resting
- • Removing as much moisture as possible from the cooked greens
- • Rolling the pasta sheets thin enough (≈1 mm) for delicate ravioli
- • Sealing the edges with water to prevent air pockets
Safety Warnings
- • Handle boiling water with care to avoid burns
- • Use a sharp knife cautiously when cutting dough
- • If using a pasta roller, keep fingers clear of the rollers
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