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Chard and Ricotta Ravioli with Black Ceci and Black Garlic

Chard and Ricotta Ravioli with Black Ceci and Black Garlic

An exclusive ravioli recipe shared by chef Mario Batali: a vegetarian first course made chard and ricotta ravioli based, with black ceci and black garlic

18 October, 2012
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Dietary Consideration

serves for


total time

0 HR 0 MIN


Extra virgin olive oil
3 tbsp
1 pound, stemmed and chopped
Kosher salt
to taste
Black pepper
to taste, freshly ground
Ricotta cheese
1 cup, fresh
several gratings
8 cloves, black variety, peeled
Pecorino cheese
¼ pound, for grating
Black chickpeas
1 pound, soaked overnight in water
Grana padano cheese
¼ cup, freshly grated
5, large
All purpose flour
3 ½ cups, plus extra for kneading, all-purpose variety
Extra virgin olive oil
¼ cup
1 large, cut in ¼ inch dice
4 cloves, thinly sliced
3 tablespoons fresh leaves or 1 tbsp dried
½ medium, finely grated
2 28-ounce cans peeled whole, crushed by hand and juices reserved
Kosher salt
to taste


In a 14 - to 16 inch sauté pan, heat the olive oil over high heat. Add the chard and cook over medium heat, stirring often, until they have cooked down and are very tender, about 20 minutes. Season with salt and pepper, remove from the heat, and set aside until cool enough to handle. Squeeze the greens firmly to remove as much moisture as possible, then chop finely.

In a large bowl, combine the chopped greens, ricotta, grana, and nutmeg. Season with salt and pepper and stir well to combine. Set aside.

Roll the pasta dough to the thinnest setting on a pasta machine. Cut the sheets into 3 inch by 2 inch rectangles. Place a scant tablespoon of the chard mixture onto one of the rectangles. Cover with a second rectangle, pressing around the edges with your thumb to seal. Repeat with the remaining pasta and filling. Place the ravioli on sheet trays and cover with a clean kitchen towel. The ravioli may be frozen for up to a week.

Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Boil the chickpeas for about 10 to 15 minutes, or until tender. Drain the ceci thoroughly, sprinkle with olive oil and then place in a 350 degree oven for about 5 to 10 minutes, until crispy. Set aside.

In a 12- to 14 inch sauté pan, heat the tomato sauce over medium-high heat. Add the garlic cloves and cook over high heat.  Add the cooked ceci and sauté briefly, until thoroughly heated.

Meanwhile, cook the ravioli in the boiling water until tender and cooked through, about 5 minutes. Drain the ravioli and add them to the pan with the sauce. Toss over high heat for 1 minute, then divide evenly among eight warmed pasta bowls. Grate the pecorino over each portion and serve immediately.

For the pasta dough
Mound the flour in the center of a large wooden board. Make a well in the center of the flour and add the eggs. Using a fork, beat the eggs together and then begin to incorporate the flour, starting with the inner rim of the well. As you expand the well, keep pushing  the flour up to retain the well shape (do not worry if it looks messy). When half of the flour is incorporated, the dough will begin to come together. Start kneading the dough, using primarily the palms of your hands. Once the dough is cohesive mass, set the dough aside and scrape up and discard any dried bits of dough.

Lightly flour the board with additional flour as necessary. The dough should be elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.

For the tomato sauce
In a 3-quart saucepan, heat the olive oil over medium heat, add the onion and garlic and cook until soft and light golden brown, 8-10 minutes, stirring occasionally.

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Add the tomatoes and juice and bring to a boil, stirring often. Reduce the heat and simmer for about 30 minutes. Taste and adjust seasoning.

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