Recipe Overview
These Vegetable Ravioli reflect the generous Tuscan tradition of turning garden vegetables, fresh ricotta, and handmade pasta into something deeply satisfying and elegant. Spinach and Swiss chard give the filling a rich green character, while leeks, Parmesan, asparagus, and tomato bring freshness, sweetness, and a light seasonal finish to the plate.
Ingredients
- Yield: 10 portions (about 175 g each)
- 900 g ravioli pasta dough
- 500 g fresh ricotta cheese
- 700 g Swiss chard
- 450 g fresh spinach
- 300 g leeks, sliced
- 300 g yellow onion, diced
- 180 g grated Parmesan cheese
- 180 g Roma tomatoes, diced
- 350 g asparagus, cut into julienne
- 500 ml extra-virgin olive oil
- Sea salt and ground black pepper, to taste
- 240 ml white wine
- 90 g aged ricotta cheese, shaved for serving
Preparation
- Blanch the spinach and Swiss chard in salted boiling water until just tender. Cool them immediately in ice water, then squeeze very dry and chop finely.
- Heat extra-virgin olive oil in a pan and sauté the diced onion until lightly golden. Add the sliced leeks and chopped greens, then cook until the remaining moisture has evaporated. Season with salt and black pepper and let the mixture cool.
- Combine the cooled vegetables with the fresh ricotta and grated Parmesan cheese. Taste and adjust the seasoning. This becomes the ravioli filling.
- Roll the ravioli pasta dough into thin sheets. Arrange small mounds of filling on one sheet, cover with another sheet, and cut into ravioli, sealing the edges well. Place the finished ravioli on floured trays.
- For the sauce, sauté the asparagus julienne in olive oil. Add the diced Roma tomatoes, a splash of white wine, and a ladle of pasta cooking water. Simmer briefly to create a light and delicate sauce.
- Cook the ravioli in salted boiling water until they float and become tender. Transfer them carefully to the asparagus and tomato sauce and toss gently to coat.
- Serve immediately, topped with shaved aged ricotta cheese and a final drizzle of extra-virgin olive oil.
History & Tradition
Filled pasta has long been a natural expression of Tuscan home cooking, especially when gardens and dairy offered fresh ingredients that could be transformed into beautiful family dishes. Vegetable ravioli continue that tradition by combining leafy greens, ricotta, and handmade dough into something both humble and refined.
This style of ravioli speaks to the seasonal side of Italian cuisine, where the filling changes with the harvest and the sauce remains simple enough to let the pasta shine. The pairing of spinach, Swiss chard, asparagus, tomato, and aged ricotta keeps the dish rooted in freshness and balance.
Explore more on the culture of handmade pasta in the Tuscany Cuisine journal: Flour & Water Pasta Journal .