How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Swiss Chard And Ricotta Ravioli With Lemon Brown Butter ?

You need 20 ingredients. The key ingredients include: For the dough, 7 oz. (1-1/3 cup plus 2 Tbs.) 00 flour; more as needed, 1-3/4 oz. (1/4 cup plus 1 Tbs.) semola rimacinata (fine flour) or unbleached all-purpose flour, 6 large egg yolks, and more.

Is Swiss Chard And Ricotta Ravioli With Lemon Brown Butter suitable as pasta & noodles?

Yes, Swiss Chard And Ricotta Ravioli With Lemon Brown Butter falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Swiss Chard And Ricotta Ravioli With Lemon Brown Butter ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swiss Chard And Ricotta Ravioli With Lemon Brown Bu

Name: Swiss Chard And Ricotta Ravioli With Lemon Brown Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dough; 7 oz. (1-1/3 cup plus 2 Tbs.) 00 flour; more as needed; 1-3/4 oz. (1/4 cup plus 1 Tbs.) semola rimacinata (fine flour) or unbleached all-purpose flour; 6 large egg yolks; 1 large egg; 1-1/2 tsp. extra-virgin olive oil; 1/4 tsp. kosher salt; For the filling; 6 Tbs. extra-virgin olive oil; 2 cloves garlic, smashed; 3/4 lb. Swiss chard, stemmed, washed, and cut into bite-size pieces (about 3 cups); Kosher salt; 1-1/2 cups whole-milk ricotta cheese; 3/4 oz. (3/4 cup) finely grated Parmigiano-Reggiano; 1/2 tsp. finely grated lemon zest; 1/8 tsp. freshly grated nutmeg; For cooking and serving; Kosher salt; 4 oz. (1/2 cup) unsalted butter; 2 Tbs. fresh lemon juice

Try this homemade Swiss Chard And Ricotta Ravioli With Lemon Brown Butter recipe the whole family will love. Made with dough, flour, semola rimacinata a…

This Swiss Chard And Ricotta Ravioli With Lemon Brown Butter relies on simple, everyday ingredients such as for the dough, large egg yolks, large egg and extra-virgin olive oil. It comes together quickly and makes 4 servings, at about 2340 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

2340

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Swiss Chard And Ricotta Ravioli With Lemon Brown Butter

Tips for the best results

Variations & substitutions

My Personal Notes

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