My garden is my inspiration – if it grows together it goes together is the philosophy. A great way to welcome spring is by pulling in the dark leafy greens like in my Swiss chard, Caramelized Shallots and toasted Pine nut ravioli in a Meyer lemon cream sauce with Fennel pollen. Swiss chard thrives in gardens and is a super food that works well in a variety of dishes. It’s a lighter dish but has amazing depth and complexity. I like this as a starter dish shared with friends to really get your palette going. Click here to print out the recipe!
Swiss Chard Pine Nut Ravioli
Meyer Lemon Cream Sauce & Parmesan
4-6 entrées, serve with salad
- ½ lb. Butter, diced and softened
- 2 Shallots, sliced thin
- 1 cup dry white wine
- 2 Meyer lemons, zest and juice
- 2 sprigs of thyme
- 1 Bay leaf
- Dash of peppercorns
- ½ cup heavy cream
Melt butter in sauté pan over medium heat and add in shallots. Cook until soft, about 3 minutes. Add in wine, peppercorns, bay leaf and thyme and reduce by half. Over medium heat, add cream and reduce by half again. Finally, add lemon juice and lemon zest and simmer for a couple minutes. Strain through fine mesh strainer and set aside.
- 1 recipe of pasta dough, rolled out into wide ribbons, about ¼-inch thick or find prepared pasta sheets from you local grocery store.
- 1 egg
- 2 table spoons of butter
- 1 bunch Swiss chard, cleaned and chopped
- 4 Shallots
- ½ cup toasted pine nuts
- ½ cup Madeira wine
- ½ cup heavy cream
- Salt and Pepper to taste
- Finely chopped chives for garnish
Melt butter in sauté pan over medium heat and add in shallots. Cook until caramelized. Add cleaned and chopped Swiss chard and cook for 2-3 minutes. Add in Madeira and cream and stir until thick. Add in pine nuts and season with salt and pepper to taste.
Add a rounded tablespoon of filling on pasta sheets every 3 inches. Whisk 1 egg and use pastry brush to lightly coat pasta around filling scoops with egg. Add top layer or pasta and seal with ravioli press. Then cut with ravioli cutters or knife and seal each piece with fork.
Boil Ravioli for 4-5 minutes and strain. Once dry, add desired amount of sauce to coat ravioli in sauté pan. Mix over low heat for 1-2 minutes. Add Parmesan, chives, and a pinch of fennel pollen for garnish. Enjoy!