Vegetarian Ravioli

Name: Vegetarian Ravioli
Yield: makes 30 to 60 ravioli
Ingredients: About 1 1/2 pounds spring greens, one kind or a mixture, such as dandelion, chard, and/or spinach; Salt and black pepper to taste; 1/2 cup extra virgin olive oil, divided, plus more if desired; 1 garlic clove, minced; About 1/2 cup chopped fresh fennel fronds, sage, chervil, basil, or a mixture; 2 cups flour; 3 eggs; 4 tablespoons (1/2 stick) butter; 1/4 cup extra virgin olive oil; Freshly grated Parmesan cheese

December 14, 2011

Every traveler to Italy’s countryside tells stories about elderly couples seen out on the hillsides scavenging for greens. One of the things they do with the greens is fill pasta. One of my favorite quotes about ravioli was from a friend: “The older my grandmother gets, the bigger her ravioli.” If you’re unskilled, start with big ones; you will be far more successful. Remember that in Italy there have long been people—women, it’s safe to guess—who specialize in handmade pasta; it is a skill and an art, and unless you practice frequently, you’re not likely to get good at it. But it can be fun, and you can always choose to make cannelloni; see page 545.

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