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Chard ravioles with Parmesan - Silent Cooking with Patrick Müller (with recipe)

385 views · Published 10 June 2015 · 11:32 · Indexed 24 October 2026

Channel: wocomoCOOK · 2015 · Howto & Style

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Ingredients:

100g of flour 
100g of durum wheat semolina
Eggs
Parmesan
White wine
Olive oil
2 chards 
250g of ricotta 
Salt 
Pepper 
Nutmeg
Sage
50g of grated hazelnuts 
50g of breadcrumbs
Butter (according to your taste)

00:00 Mix the flour and the durum wheat semolina. Form a well and break two eggs in it. Add white wine and olive oil to form a paste. Wrap it with transparent film and put it in the fridge. 
02:00 Cut roughly the chard leaves and cook them in boiling water. Sprinkle the work surface with flour and put the paste in a noodle machine. Drain the chard and cool it with ice to keep the color. Heat water, remove the chard from the ice and leave it to drain in a funnel. 
05:10 Put the ricotta in a bowl, add salt, pepper, grate a nutmeg and add olive oil. Wash the chard leaves and mix them to the ricotta. 
06:36 Cut the paste in several pieces of the size of a palm. Put a spoon of ricotta, an egg yolk, brush the sides with white egg and recover with another piece of paste. Cook the ravioles in boiling water during 5-6 min. Add a drizzle of olive oil, so they will not stick together. 
09:01 Cook the grated hazelnuts with breadcrumbs and butter. Remove the ravioles from the water and cover them with hazelnuts. Serve with shavings of parmesan, olive oil and sage.

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