Swiss Chard Ravioli – Homemade Pasta

For pasta:

1. In a large bowl combine flours and mix well.
2. Create a well in the centre of the flour and crack eggs directly into it.
3. Bring flour over eggs and begin to mix with your hands. This part is going to get messy, but just keep mixing.
4. Continue to pat, punch, wrestle, mix, chat to and disagree with your dough until it becomes smooth and elastic.
5. Allow to rest for 30 minutes-2 hours (under moist kitchen towel) before using.

For filling:

1. Roll up Swiss chard leaves and slice across in thin strips.
2. In a large sauté pan on medium heat, heat olive oil and add in garlic, mushrooms, onion and thyme. Sauté until just softened. Add Swiss chard and continue to cook until all vegetables are cooked through.
3. Stir in mascarpone and Parmesan and set aside.

To Assemble:

1. Cut dough into two pieces and roll out to about 1/8″ thick on a heavily floured surface.
2. Using a ravioli cutter or small biscuit cutter (about 1 1/2″) cut out circles (squares could also be done freehand).
3. Fill raviolis with about 1/2 to 1 teaspoon of filling in centre of circle. Wet edges of both circles and pinch edges together. Set aside in one layer on floured surface until ready to use.
4. Fill a large stock pot with water and season generously with salt and a small amount of oil. Bring to boil.
5. When all raviolis are filled and ready to cook drop them all into pot and cook for 2-3 minutes, stirring thoroughly at beginning to prevent sticking.
6. Drain and plate, top with rosé sauce, a drizzle of truffle oil and a sprinkle of Parmesan.

For the Sauce:

1. In a small sauté pan, melt butter and continue to cook until it begins to brown slightly. Remove from heat and add oregano, cream and mascarpone striring until combined.
2. Return to heat, add in tomatoes and salt and pepper. Continue to cook on low heat until sauce thickens slightly.

Serve over your ravioli with a drizzle of truffle oil and a sprinkle of Parmesan.