Ranch Recipe: Dandelion & Ricotta Ravioli

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Our dandelion greens taste so good right now! They are sweet with just a hint of bitter and we have been putting them in everything. Retail Manager Linh Phu made these delicious raviolis filled with dandelion greens and ricotta. Keep reading to get the recipe…

For the pasta dough:

  • 2 cups flour (preferably “OO” flour)
  • 2 egg yolk
  • 2 whole egg
  • 3/4 teaspoon salt

Combine flour and salt in a bowl or on your countertop. Make a well in the center of the flour and place the egg and yolk into it. Using a fork, slowly and gradually stir flour into the center until all the flour is mixed in. Let rest for 5 minutes then knead until the dough is smooth, adding more flour as necessary to prevent sticking.  Let the dough rest again for 10 minutes. Divide the dough in four pieces. With a pasta machine roll out the dough at the widest setting, dusting with flour in between rolls.  Run each piece of pasta twice on each setting until you reach your desired thinness (I usually take to number 6 on an Atlas pasta machine). Make sure you dust each sheet of pasta with flour to prevent sticking as you work.

Alternatively you can use pre-made fresh pasta sheet if you are short on time!

For the filling:

  • 8 oz ricotta
  • 1/4 cup grated parmesan cheese
  • 1 large bunch dandelion greens (if they are bitter, substitute 1/2 with chard or spinach), blanched in salted water and finely chopped
  • 3 cloves roasted garlic
  • 3/4 teaspoon salt
  • zest of 1/2 lemon
  • pinch of chili flake
  • pinch of ground nutmeg

Combine all ingredients in a bowl. Fill and stuff pasta to your desired shape.

The key to making stuffed pastas is to not overfill and make sure you have enough space between the filling and edge to seal it all in.

To finish:

Bring a large pot of salted water to a boil. Drop ravioli and let simmer until it floats to the top, about 3-4 minutes. Meanwhile, melt four tablespoons butter in a saucepan. When raviolis are done, remove from water with a slotted spoon or spider and place in the melted butter with a tablespoon of the pasta water. Coat the pasta with the butter sauce and remove from heat. Finish with more lemon zest, grated parmesan cheese, and chopped parsley.