Kamut Ravioli with Swiss Chard and Bitto Cheese
Category: Pasta Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Kamut flour | 200g |
| Eggs | 2 |
| Salt | 1 pinch |
| Swiss chard | 1 bunch |
| Bitto cheese | 100g |
| Egg (for filling) | 1 |
| Black pepper | To taste |
| Potatoes | 5 |
| Whole milk | 100ml |
| Salt (for seasoning) | To taste |
| Butter | As needed |
Preparation Steps
-
Prepare the Pasta Dough:
Begin by placing the Kamut flour on a clean surface, forming a well in the center. Crack the two eggs into the well and add a pinch of salt. Using your hands or a fork, gently incorporate the flour into the eggs, gradually mixing until the dough begins to come together. Knead the dough on a flat surface for about 8–10 minutes until smooth, elastic, and well-mixed. Once the dough reaches the right texture, wrap it in plastic wrap and refrigerate for at least 30 minutes to rest and firm up. -
Make the Filling:
While the dough is resting, prepare the filling. Wash the Swiss chard leaves thoroughly, removing the tough central stems. Slice the remaining chard leaves into thin strips. Blanch the chard in a pot of lightly salted boiling water for 5 minutes or until it becomes soft. Drain the chard well, squeezing out any excess water, then set it aside to cool slightly. Once cooled, combine the Swiss chard with the grated Bitto cheese and one egg in a bowl. Season with salt and black pepper to taste. Mix well until fully combined. -
-
Roll Out the Dough:
Once the dough has rested, divide it into smaller portions for easier handling. Use a rolling pin or pasta machine to roll out each portion of dough into thin sheets, reaching the thinnest setting on your pasta machine for delicate ravioli. Lay one sheet of pasta on a clean, flat surface. -
Assemble the Ravioli:
Place small mounds of the Swiss chard and Bitto cheese filling along the pasta sheet, leaving enough space between each mound for sealing the ravioli. Dampen the edges of the pasta sheet with a bit of water using a pastry brush. Place another sheet of pasta on top, pressing down gently around each mound of filling to seal the ravioli. Use a ravioli cutter or knife to cut individual ravioli into desired shapes, ensuring each piece is sealed properly to prevent the filling from leaking during cooking. -
Cook the Ravioli:
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water in batches to avoid overcrowding. Cook for about 3–4 minutes or until the ravioli float to the surface and are tender. -
Prepare the Sauce:
While the ravioli is cooking, peel and boil the potatoes until soft. Once cooked, mash them with a bit of whole milk, salt, and black pepper until smooth. In a separate pan, melt a bit of butter and toss in the cooked ravioli to coat them lightly, allowing them to sauté for a minute or two for a golden finish. -
Serve:
Serve the ravioli warm, topped with the creamy mashed potatoes, and a drizzle of melted butter. Season with a little extra black pepper if desired.
Tips & Notes:
- Kamut Flour: Kamut is an ancient grain that adds a nutty flavor to your pasta dough. You can substitute it with regular all-purpose flour if preferred.
- Bitto Cheese: This semi-cooked, cow’s milk cheese from the Lombardy region pairs wonderfully with the Swiss chard, but if you can’t find Bitto, Gruyère or Fontina would work well too.
- Mashed Potatoes: The creamy mashed potatoes add a unique texture and richness to the dish, complementing the savory filling of the ravioli.
Enjoy this traditional Italian recipe with a rich history and a modern twist using Kamut flour for an elevated homemade pasta experience. Perfect for a comforting meal or special occasion!
