-
1
Use a large surface such as a wooden butcher block or a very large cutting board and mound the flour on the surface.
-
2
I make a well in the center of the flour.
-
3
Some recipes Ive seen said to add all the eggs in the well, but I always find myself with egg running off the table when I do that.
-
4
So instead I go two eggs at a time and adding the olive oil at the beginning, slowly using a fork to bring in the flour from the sides to mix with the eggs.
-
5
When the first two eggs are incorporated then I add more eggs.
-
6
Until Ive got a rough mixture of egg and flour.
-
7
Then I take off my rings and use my hands to bring the flour and egg together, until Ive got a rough ball of flour.
-
8
I then wash my hands to get the excess off, flour the ball and start kneading it for 8-10 minutes.
-
9
The key to knowing its finished is the flour feels ironically a bit like a babys buttthe semolina is markedly less rough.
-
10
But once it feels that way stop kneading it.
-
11
Then let the flour sit at room temp for 30 mins.
-
12
Then roll out the pasta in a pasta making machine (roller).
-
13
Its super easy once you get the hang of it, but the key is folding the pasta into a square shape putting some flour on it and rolling out a piece at the 1 setting.
-
14
Then folding that piece on top of itself 4 times to make a smaller rectangle, and rolling it out again.
-
15
I do this about 6 times until I get a nice consistency, then I work my way through the settings rolling it once until I get to the 6 setting, then I stop.
-
16
I find rolling pasta out to 6 with ravioli makes it too thin to hold the filling.
-
17
Peel and chop the sweet potato into chunks and then put them into 8 cups of salted boiling waterwhich you cook for 20 minutes on medium high heat until the potato was very soft.
-
18
Cut the leaves off the Chard and put the stems into the fridge for later.
-
19
Dice the leaves, and then sauteed in a frying pan with some butter, the pepper and the pinch of salt for 3 minutes until the leaves were a bit wilted, but havent turned color.
-
20
Strain the sweet potato, mix in the mascarpone, red pepper flakes, Parmesan, and chard.
-
21
Put the mixture in the refrigerator until you are ready to fill the ravioli.
-
22
Roll out long sheets, and folded them in half to find the mid point of the sheet.
-
23
Then space out how many dollops of filling you think you can fit in a half of a sheet (usually 2-3) for large ravioli.
-
24
Beat an egg, and then brush egg around the dollops of filling, and fold the other half of the pasta over.
-
25
I have a small pasta cutter (it looks like a mini pizza cutter) with a serrated edge, and a cut around the squares of ravioli trying to make them the same size and shape.
-
26
Lay the ravioli out on a tray one layer and separating the layers with parchment paper.
-
27
Boil water and cook the ravioli for 3-4 minutes (9-10 pieces per person).
-
28
Then I chopped the chard stems into small pieces and sauteed them in 3 tbsp of butter.
-
29
I then finish the ravioli by putting them into the chard butter mixture to fry them a bit.
-
30
Garnish with freshly chopped parsley.
