Recipe: Squash Ravioli with Rainbow Chard

24 Nov

Squash Ravioli with Rainbow Chard
This recipe gets 3.5 Purkle Stars

Ingredients – Filling

  • one smallish kabocha or buttercup squash, cooked with skin and seeds removed
  • one small white onion, finely chopped
  • 1/2 tsp crushed coriander seed
  • olive oil
  • 1/2 tsp paprika
  • salt and pepper to taste

Ingredients – Pasta

  • 1/2 cup semolina flour
  • 1 tsp olive oil
  • 1/4 cup water

* I initially doubled this recipe but ended up making one more as well (which actually made it triple) but I suggest starting with a double recipe first. Once you’ve made it, it’s not that difficult to just make a bit more.

Ingredients – Rainbow Chard

  • one bunch rainbow chard (beet greens) chopped into 1-2 inch pieces (including stems)
  • handfull of fresh, chopped fennel
  • olive oil
  • salt and pepper to taste

Cut squash in half and cook (I find it easiest to cut in half and place open-face down in a glass dish with 1/2 inch of water. cover with plastic wrap and cook in microwave for about 10 minutes) remove seeds and skin and place flesh in large bowl. Cook onions, paprika and coriander seeds in a little olive oil until soft and a little carmelized. When done, mix with squash in large bowl. Add some salt and pepper to taste. Set aside.

Pasta: The recipe above comes from the following website: which says to mix all ingredients in a bowl, wrap and let sit for 30 minutes. I never do this… I mix, knead a bit and roll out pretty much immediately. My pasta usually comes out a bit thick.. maybe this is why! I also roll my pasta by hand with a pasta roller. Basically this is like a thin rolling pin without handles. I roll out about 1/3 of the pasta dough and cut round shapes with a glass. Cut out all the shapes while the squash mixture is cooling. Once you’re ready to make the ravioli, place a small amount of the mixture (about a large teaspoon) and either trace the edge of the pasta with a wet finger, fold pasta in half and pinch to close or place another round shape on top. Set raviolo aside where they can get a bit dry, otherwise the mixture will keep the pasta wet and if touching, they can easily stick together. While these are drying, heat a large pot of water to cook. Wehn water is boiling, turn heat down to medium-low and add pasta. Chop the greens and put on medium heat in a skillet with a little olive oil until leaves are wilted and stems are soft and flexible but still a little crunchy.  Add some salt and pepper to taste. Turn heat off, add chopped fennel and stir. These should both take 5-10 minutes to cook. Drain pasta.

On the plate, prepare a bed of chard ( around 1/3 of what’s in the skillet) and top with 4-6 Ravioli. Eat! This recipe makes enough for 3 people (with some ravioli left over if you used the fold-over method) but you can always cook up more of the chard (or some other dark green) and fennel.

Even our friend who normally wouldn’t dream of eating something vegan liked this dish a lot.



2 Responses to “Recipe: Squash Ravioli with Rainbow Chard”

  1. Juan Inca March 14, 2009 at 3:22 pm #

    Nice recipe, but I don’t like olives, have you tried other ingredientes to replace it, something creative ??

    • mindfulindividual March 27, 2009 at 9:01 am #

      Sorry it took me so long to reply! For this I think a nut oil – perhaps walnut would be a good substitute for this!
      Thanks for checking it ou and I’d love to hear if it worked out for you! 🙂

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