Kamut® ravioli with Swiss chard and Bitto cheese

Name: Kamut® ravioli with Swiss chard and Bitto cheese
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Kamut® flour 1.67 cups; Eggs large 2; Fine salt 1 pinch; Chard head 1; Bitto cheese 3.5 oz; Eggs 1; Black pepper to taste; Potatoes large 5; Whole milk ½ cup; Fine salt to taste; Black pepper to taste; Butter to taste

544

Calories per serving

Vegetarian

Energy Kcal 544
Carbohydrates g 78.6
of which sugars g 3.5
Protein g 22.5
Fats g 15.5
of which saturated fat g 6.74
Fiber g 11.3
Cholesterol mg 182
Sodium mg 1005

Difficulty: Average
Prep time: 30 min
Cook time: 25 min
Serving: 4
Cost: Average
Note + 30 minutes of resting in the refrigerator

PRESENTATION

Rich flavors come through every bite of Kamut® ravioli, creating a dish that stands out on any family table.Noticed right away is the chewy homemade texture—definitely a heartier feel compared to regular pasta—and that creamy Bitto cheese recipe filling brings every mouthful a mellow, rich flavor without ever overwhelming the delicate herbal taste of the Swiss chard inside.Great family meals happen when food looks appealing too, and the golden, rustic color of Kamut® ravioli paired with the green of the Swiss chard always turns out so nice and inviting.The combination of soft cheese and tender greens works for fussy eaters or adventurous food lovers, offering up that satisfying bite everyone appreciates.Love how Swiss chard ravioli manages to deliver an Italian-inspired comfort while still being something you don’t see at every meal...a good way to keep weeknight dinners or weekend get-togethers feeling special.Families often appreciate discovering new ravioli filling ideas, especially when the result is this DELICIOUS.

Busy home cooks notice how well Kamut® ravioli fits a bunch of occasions and moods – works great as a centerpiece for a pasta night or as a surprising starter when guests swing by.No need for fancy sauces; a quick tomato drizzle or a little olive oil brings out the natural richness and lets that creamy Bitto shine.For anyone with kids or picky eaters at the table, this ravioli often hits the mark — comforting enough to feel familiar, just different enough to keep things interesting.Plenty of parents choose this for reliable results; you’ll see plates wiped clean.Since it counts as both a hearty main and a quick, cozy lunch, this homemade pasta usually disappears fast…especially when paired with roasted veggies or salad.Finding new favorite traditional pasta recipes for family gatherings gets a lot easier with this option ready to go.While simple on the surface, Swiss chard recipes like this give everyone a reason to look forward to dinner – really does bring people together and adds something special to even the most regular weekday meal.

INGREDIENTS

544

Calories per serving

Ingredients for the dough: Kamut® flour 1.67 cups (200 g); Eggs 2 - large; Fine salt 1 pinch

Ingredients for the filling: Chard 1 - head; Bitto cheese 3.5 oz (100 g); Eggs 1; Black pepper to taste

Ingredients for the sauce: Potatoes 5 - large; Whole milk ½ cup (100 ml); Fine salt to taste; Black pepper to taste; Butter to taste

Preparation

How to prepare Kamut® ravioli with Swiss chard and Bitto cheese

Place the flour in a mound; make a well in the center and break the eggs inside 1. Add a pinch of salt and knead until you get a smooth and elastic dough. Cover with plastic wrap and let it rest in the fridge for at least 30 minutes. To prepare the filling, carefully clean the Swiss chard leaves. Discard the central part of each leaf, which is tougher 2, and cut the rest into strips. Boil the chard in slightly salted boiling water for 5 minutes or until tender. Drain and squeeze them well 3.

In a bowl, mix the chard, grated Bitto cheese, and an egg 4; season with salt and pepper. Peel the potatoes, dice them 5, and boil them in plenty of slightly salted water for 15 minutes or until tender. Drain and mash them into a puree 6; add milk, salt, and pepper to taste.

Roll out the dough using a rolling pin or pasta machine to the thinnest setting. Place small mounds of filling on the sheet 7, cut the ravioli using a pastry wheel 8, and place them on a floured surface. Cook the ravioli in plenty of salted water. Drain them, place them in a pan with a little melted butter 9, and gently toss to glaze them. Serve the hot ravioli on a 'bed' of potato sauce.

Advice

You can also prepare the ravioli in advance, freezing them to have them ready to use. Place the ravioli on a surface (such as a cutting board) and freeze them without touching each other. Once frozen, you can store them in a container or bag in the freezer.

Trivia

Kamut® is very interesting from a nutritional point of view for its minerals, vitamins, lipid, and protein content. Unlike other grains, it has not been genetically modified, so it has preserved all its characteristics over time. Thanks to its gluten content, it is ideal for making fresh pasta and baked goods.

For the translation of some texts, artificial intelligence tools may have been used.