Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Recipe for Ricotta Ravioli with Swiss Chard in Basil Pesto?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe for Ricotta Ravioli with Swiss Chard in Basil Pesto?),it will help you,my kids.
In Beaverton, Oregon is a restaurant called Hall Street Grill. They serve an organic Swiss chard and ricotta ravioli, tossed in lemon basil pesto cream sauce, with semi-dried grape tomatoes which has the large cheese ravioli stacked with the wilted chard, and topped with the sauce and pine nuts. It's good, but not "$13.95 good". Anyone eaten this dish, or have a recipe for it (or something close to it?)?
Answers:
Swiss Chard Ravioli With Basil Pesto Sauce
Serves 6
For pasta:
2-1/4 cups all-purpose flour
1/3 cup water
2 eggs
1 tbsp olive oil
1 tsp salt
For sauce:
2 c. fresh basil leaves
2 lg. garlic cloves
1/2 c. freshly grated Parmesan cheese
2 tbsp. freshly grated Romano cheese
1/4 c. pine nuts or walnuts
1/2 c. high quality olive oil
Salt and pepper
For filling:
2 tbsp olive oil
1 onion, chopped
5 cloves garlic, chopped
(or 1 tbsp jar chopped garlic)
3/4 lb red Swiss chard, stemmed and chopped
2 15-oz containers ricotta
2-1/2 cups grated Pecorino Romano cheese
(or Parmesan)
Salt and Pepper
2 eggs, plus 2 tbsp water, for egg wash
Method:
First prepare pasta:
In a large bowl with wooden spoon, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On a well-floured surface knead dough until smooth and not sticky. Wrap dough with plastic wrap and let rest 30 minutes.
Meanwhile prepare sauce.Combine basil, garlic, cheeses, and nuts in food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Season with salt and freshly ground pepper. Process to desired consistency. Let stand 5 minutes. (Thin pesto with a few tablespoons cream or hot pasta cooking water before tossing.)
Prepare filling:
Heat oil in a large skillet over medium heat. Add onion and garlic; Sauté until translucent, about 5 minutes. Add Swiss chard; toss until wilted and tender, about 5 minutes. Transfer to a large bowl and cool 10 minutes. Mix in ricotta and 1 cup Romano. Season with salt and pepper.
Cut pasta dough in half. Roll out both halves of pasta dough very thinly (about 1/8") on a floured board. Cover one half with a damp towel to prevent drying. Drop filling by tablespoon, about 1" apart, on one sheet pasta dough. Brush other sheet of pasta with egg wash. Gently place second sheet of pasta, egg side down on top of first sheet. Gently press around filling to seal. Using a ravioli cutter, biscuit cutter, large cookie cutter, or a sharp knife, cut ravioli. Let cut ravioli rest 10 minutes.
Bring a large pot of salted water to boil. Add the ravioli and boil until the ravioli are al dente. Drain, toss gently with the sauce and serve, passing extra sauce, and extra Romano cheese.
Note:
You can substitute any green for the Swiss chard. You can also substitute any tomato or cream sauce for the spicy one here.
You can also make the ravioli ahead of time and freeze them. Place them in a single layer on a baking sheet covered very well with plastic wrap. When frozen, place in zip top plastic bags.
Other Answers:
Ricotta Ravioli with Swiss Chard in Basil Pesto
* 3 large, ripe banana
* 2 cups milk
* 1/2 tsp vanilla essence, ground
* 1 tbps cornflour
* 2 cups self raising flour
* 4 tbsp caster sugar
* 1/2 tsp nutmeg, ground
* 1/2 tsp cinnamon, ground
* 1/2 tsp ginger, ground
* oil for deep frying
To Serve:
6 generous scoops vanilla ice-cream
Method:
Peel the bananaa and chop them roughly, place them in a large bowl and mash them to a coarse paste with a fork or hand mixer.
Stir in the remaining ingredients and stir them with a wooden spoon until well combined and smooth, if it is too moist add a little more self raising flour.
Alternatively place all the fritter ingredients in a food processor and blend them together briefly until well combined and smooth. Leave the mixture to stand for 5-10 minutes.
To Cook:
Heat some oil in a deep fryer or deep saucepan to 180?C. When it is hot place generous tablespoons carefully into the oil (around 4-5 at a time dependent on the size of the deep fryer or pan, do not overcrowd them). Cook them for 2-3 minutes each, until they are crisp and golden.
Carefully remove them with a slotted spoon and drain them on kitchen paper, keep them warm while you prepare the remaining fritters.
3. To Serve: Distribute the fritters around 4-6 plates, place a scoop of ice cream in the centre of the plate and dust the fritters with icing sugar. Serve hot.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Recipe for Ricotta Ravioli with Swiss Chard in Basil Pesto?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Recipe for Ricotta Ravioli with Swiss Chard in Basil Pesto?),it will help you,my kids.
In Beaverton, Oregon is a restaurant called Hall Street Grill. They serve an organic Swiss chard and ricotta ravioli, tossed in lemon basil pesto cream sauce, with semi-dried grape tomatoes which has the large cheese ravioli stacked with the wilted chard, and topped with the sauce and pine nuts. It's good, but not "$13.95 good". Anyone eaten this dish, or have a recipe for it (or something close to it?)?
Answers:
Swiss Chard Ravioli With Basil Pesto Sauce
Serves 6
For pasta:
2-1/4 cups all-purpose flour
1/3 cup water
2 eggs
1 tbsp olive oil
1 tsp salt
For sauce:
2 c. fresh basil leaves
2 lg. garlic cloves
1/2 c. freshly grated Parmesan cheese
2 tbsp. freshly grated Romano cheese
1/4 c. pine nuts or walnuts
1/2 c. high quality olive oil
Salt and pepper
For filling:
2 tbsp olive oil
1 onion, chopped
5 cloves garlic, chopped
(or 1 tbsp jar chopped garlic)
3/4 lb red Swiss chard, stemmed and chopped
2 15-oz containers ricotta
2-1/2 cups grated Pecorino Romano cheese
(or Parmesan)
Salt and Pepper
2 eggs, plus 2 tbsp water, for egg wash
Method:
First prepare pasta:
In a large bowl with wooden spoon, stir 2-1/4 cups flour with remaining ingredients to make a stiff dough. On a well-floured surface knead dough until smooth and not sticky. Wrap dough with plastic wrap and let rest 30 minutes.
Meanwhile prepare sauce.Combine basil, garlic, cheeses, and nuts in food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Season with salt and freshly ground pepper. Process to desired consistency. Let stand 5 minutes. (Thin pesto with a few tablespoons cream or hot pasta cooking water before tossing.)
Prepare filling:
Heat oil in a large skillet over medium heat. Add onion and garlic; Sauté until translucent, about 5 minutes. Add Swiss chard; toss until wilted and tender, about 5 minutes. Transfer to a large bowl and cool 10 minutes. Mix in ricotta and 1 cup Romano. Season with salt and pepper.
Cut pasta dough in half. Roll out both halves of pasta dough very thinly (about 1/8") on a floured board. Cover one half with a damp towel to prevent drying. Drop filling by tablespoon, about 1" apart, on one sheet pasta dough. Brush other sheet of pasta with egg wash. Gently place second sheet of pasta, egg side down on top of first sheet. Gently press around filling to seal. Using a ravioli cutter, biscuit cutter, large cookie cutter, or a sharp knife, cut ravioli. Let cut ravioli rest 10 minutes.
Bring a large pot of salted water to boil. Add the ravioli and boil until the ravioli are al dente. Drain, toss gently with the sauce and serve, passing extra sauce, and extra Romano cheese.
Note:
You can substitute any green for the Swiss chard. You can also substitute any tomato or cream sauce for the spicy one here.
You can also make the ravioli ahead of time and freeze them. Place them in a single layer on a baking sheet covered very well with plastic wrap. When frozen, place in zip top plastic bags.
Other Answers:
Ricotta Ravioli with Swiss Chard in Basil Pesto
* 3 large, ripe banana
* 2 cups milk
* 1/2 tsp vanilla essence, ground
* 1 tbps cornflour
* 2 cups self raising flour
* 4 tbsp caster sugar
* 1/2 tsp nutmeg, ground
* 1/2 tsp cinnamon, ground
* 1/2 tsp ginger, ground
* oil for deep frying
To Serve:
6 generous scoops vanilla ice-cream
Method:
Peel the bananaa and chop them roughly, place them in a large bowl and mash them to a coarse paste with a fork or hand mixer.
Stir in the remaining ingredients and stir them with a wooden spoon until well combined and smooth, if it is too moist add a little more self raising flour.
Alternatively place all the fritter ingredients in a food processor and blend them together briefly until well combined and smooth. Leave the mixture to stand for 5-10 minutes.
To Cook:
Heat some oil in a deep fryer or deep saucepan to 180?C. When it is hot place generous tablespoons carefully into the oil (around 4-5 at a time dependent on the size of the deep fryer or pan, do not overcrowd them). Cook them for 2-3 minutes each, until they are crisp and golden.
Carefully remove them with a slotted spoon and drain them on kitchen paper, keep them warm while you prepare the remaining fritters.
3. To Serve: Distribute the fritters around 4-6 plates, place a scoop of ice cream in the centre of the plate and dust the fritters with icing sugar. Serve hot.
correctness,It's Non-profit and only for informational purposes.
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