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Author Notes: I've invented this recipe for a dinner i hosted for a cooking club that I'm a member of.
The ravioli flavors are very delicate, and it has beautiful light sweetness coming form the carrots. the steamed chard flavor gives a contrast that completes the taste of the whole dish.
- 3.5 cups Italian 00 flour or all-purpose white flour.
- 175 milliliters Warm water
- 1 tablespoon Olive oil
- 1 pinch Kosher salt
- Sift the flour into a clean surface and form a mound.
- Make a well in the middle of the mound and add the water and the olive oil and the salt.
- Mix together until the dough is elastic. If needed add more water. The dough is ready when you press it with your finger and it springs back. Put the dough in a warm place covered with clean tea towel.
Ravioli filling, chard and serving.
- 1.1 pounds Crab meat.
- 1.25 cups diced Shallots
- 3 Carrots gartered
- 3 tablespoons Black truffles finely gartered
- 2 crashed cloves of garlic
- 2 packets Non salted butter (400g)
- 1 pinch Kosher salt to taste
- 1 pinch White pepper to taste
- 8 Chard leaves
- 3 tablespoons Tarragon leaves roughly chopped
- Melt the 1 pack of butter (200g) in a pan. Add the shallots and saute on low heat for about 10 minutes until soft and transparent. Stir occasionally. Do not allow them to caramelized (turn brown).
- Add the crushed garlic and saute for 2 more minutes. Stir occasionally.
- Squeeze the grated carrots to remove access fluids. Add to the pan. Add the grated truffles and saute for another 2 minutes. Stir occasionally.
- Add the crabmeat to the pan. Saute for another 4 minutes. Season with salt and pepper. Taste and correct seasoning if necessary.
- Set aside and let the mixture cool completely.
- Use pasta machine to roll out the pasta dough on floured surface. Depending on you machine setting try to get a very thin dough. My machine has 7 levels and I use number 5. Place teaspoon of filling every 5 cm (2 in). Cover with another sheet of rolled out dough. Press the dough together to close the ravioli. Try to squeeze out as much air from around the filling while closing the ravioli.
- Use a knife, ravioli cutter, cookie cutter or pizza knife to cut out the ravioli. Place on floured baking sheet. If you are not going to make the ravioli soon the best way to keep it is to freeze it. If the ravioli rests for too long or it hasn't been floured enough it might stick to the baking sheet.
- Remove the white part from the chard leaves and cut them lengthwise into 1 thick cm ribbons.
- Bring to boil in a big pot 8 liters of water with 8 spoons of salt.
- In a large pan melt half pack of butter (100g). Add the chard and saute for 4 minutes. Taste the chard in the process cause the chard tend to get bitter over time.
- When starting to saute the chard drop the ravioli into the boiling water. The ravioli need 3 minutes to be ready or 4 if it was frozen. When the ravioli floats on the water it is ready.
- Immediately after dropping the ravioli into the water melt half pack of butter in a pan. Add the chopped tarragon leaves and pinch of kosher salt. Stir.
- Remove the ravioli from the water. Drain well. Add the ravioli to the tarragon butter. Saute for 3 minutes. Let the ravioli get covered with the butter.
- In the middle of a plate place a small batch of chard. Place ravioli around the chard. Drip some Tarragon butter on ravioli.