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Ricotta and Rainbow Chard Ravioli

Ricotta and Rainbow Chard Ravioli

I’m not an Italian grandmother. I haven’t spent years making the same pasta shapes over and over, developing a feel for the pasta and how to work with it. Which is why I generally avoid making ravioli, let alone any other more complicated stuffed pasta shape. It usually goes fine up until it’s time to put the first scoop of filling onto the pasta, which is when I get lost. How much filling? How far apart should the filling be spaced? How should they be folded? Why are they falling apart?

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