Cheese ravioli with silverbeet & pepperoni
With creamy ravioli and tender silver beet, spicy pepperoni, sweet currants, and hazelnuts - this salad has absolutely everything going on.
- 45 mins cooking
- Serves 6
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Ingredients
Cheese ravioli with silverbeet & pepperoni
- 1 kilogram (2 pounds) silver beet (swiss chard), trimmed, chopped coarsley
- 150 gram (4½ ounces) butter, chopped
- 150 gram (4½ ounces) pepperoni, chopped coarsley
- 2 clove garlic, sliced thinly
- 1/4 cup (40g) currants
- 1/4 cup (60ml) lemon juice
- 50 gram (1½ ounces) pecorino cheese or parmesan
- 900 gram (1¾ pounds) three-cheese ravioli
- 1/4 cup fresh sage leaves
- 2/3 cup (90g) roasted hazelnuts, chopped coarsley
Method
Cheese ravioli with silverbeet & pepperoni
- 1Place silver beet in a large saucepan of boiling water, stir until just wilted, drain well.
- 2Heat 50g (1½ ounces) butter in a large frying pan until golden, cook pepperoni, stirring until slightly crisp. Add garlic and currants, cook until garlic is lightly golden. Add silver beet and 1 tablespoon of the juice, toss to combine. Reduce heat to low, cook, covered, for 5 minutes or until silver beet is heated through and tender. Season to taste. Remove from heat, stand 2 minutes. Add pecorino, toss gently to combine.
- 3Meanwhile, cook ravioli in a large saucepan of boiling salted water until just tender, drain. Return ravioli to pan, add silver beet mixture, toss to combine. Divide into bowls.
- 4Wipe frying pan clean, heat remaining butter in pan until it begins to foam. Stir in sage, cook 2 minutes or until butter begins to brown. Add nuts and remaining juice. Season to taste. Spoon butter mixture immediately over ravioli.
Notes
You can use any vegetable or cheese filled ravioli or tortellini if you prefer. You can use salami or pancetta instead of the pepperoni.
