Ricotta Raviolo With Garlicky Greens Recipes

Steps:

• In a large bowl, combine cheeses, parsley, egg, and nutmeg. Season to taste with salt and pepper, and stir until smooth. Set aside.
• To use filling for ravioli, place fresh pasta on a lightly floured work surface and use a sharp knife or pizza cutter and ruler to trim the pasta into 3-inch squares.
• Transfer filling to a pastry bag, and pipe 2 teaspoons Robiola filling in the center of each square. Lightly brush or spray the edges of each square with water and cover with another pasta square. Press the pasta with your fingertips to seal the ball of Robiola inside, making sure to press out all of the air. Trim the edges with a zigzag pasta wheel and set on a parchment-paper-lined baking sheet lightly dusted with flour or cornmeal. Continue with the remaining pasta and filling until all the squares are filled.
• Bring a large pot of salted water to a boil. Add ravioli and cook until they rise to the surface, 3 to 5 minutes, then cook for 1 minute longer or until the centers are cooked through and the pasta is al dente. Remove with a skimmer or slotted spoon to a large bowl. Once they are all removed, drain any water from the bowl.

Steps:

• Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens (you may have to do this in two batches). After the water returns to a boil, boil two to four minutes until the greens are tender. Using a deep-fry skimmer or slotted spoon, transfer them to the ice water. Do not drain the hot water in the pot, as you'll use it to cook the pasta. Drain the greens, squeeze dry and chop.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic, cook for about a minute just until fragrant, and stir in the greens. Toss in the hot pan for about a minute, just until the greens are lightly coated with oil and fragrant with garlic. Season with salt and pepper, and remove from the heat.
• Place the ricotta in a large pasta bowl. Bring the water for the pasta back to a boil, and add the pappardelle. Cook al dente. Ladle 1/2 cup of the cooking water from the pasta into the ricotta and stir together. Drain the pasta, and toss with the ricotta, greens and cheeses. Serve at once.