Inspired by the lovely red chard in the markets at the moment, my chard ravioli is the perfect light summer supper, or a precursor to a lengthy Italian feast. To make it veggie-friendly, you can substitute the gorgonzola for dolcelatte.
350g rainbow chard
3 garlic cloves, peeled and sliced
Juice of ½ lemon
200g 00 pasta flour
3 medium eggs
50g semolina flour
Using a sharp knife, strip the leaves from the stems of the chard ” I like to keep as much of the chard rib as possible. Set the stems aside and roughly
chop the leaves. Rinse and leave in a colander to drain.
Melt a knob of butter in a large frying pan over a medium heat to bubbling point. Add the garlic, cook for 2 minutes and then add the chard leaves,
tossing them in the butter. Season and cover, allowing the leaves to wilt. After about 3 minutes, uncover, stir in the lemon juice and cook off a little of
the excess liquid. Drain, keeping the liquid, and cool.
Place the flour in a bowl, make a well in the middle and crack in the eggs. Using a fork, slowly stir the edges of the flour into the eggs, incorporating it
all. Knead on a clean surface until it comes together to form a smooth dough. Wrap in cling film and put in the fridge to rest.
After about 30 minutes, divide the pasta dough into 4 pieces. Dust your surface with semolina flour. Using a rolling pin or a pasta machine, roll out each quarter as thinly as you can. Using a 14cm cookie cutter, cut out 2 pieces from each quarter of dough (to make 8 in total). Place a heaped spoonful of the chard mixture in the centre of one piece and add a cube of gorgonzola*.
Wet a 1cm strip around the edge of the dough, place another piece of pasta on top and squeeze the edges together to seal. Repeat with the remaining
Bring a large pan of salted water to the boil. Blanch the chard stems for 4 minutes. Thinly slice lengthways and toss in the liquid reserved from cooking the leaves. Place the ravioli in the boiling water and cook for 4-5 minutes. Drain and serve with the chard stems .
* Traditional Gorgonzola is made with calf rennet. We suggest looking for an alternative vegetarian creamy blue cheese (almost all Stilton cheeses are vegetarian).