Ravioli Doppio (Ravioli with Two Fillings!)
For the first filling...
1 large bunch chard, stems removed, roughly chopped, and any other greens you desire (I used a handful of broccoli rabe leaves, though I really wanted mustard greens!)
~3 ounces mascarpone cheese
Kosher salt, pepper, and extra-virgin olive oil
Blanch greens in lightly salted water for ~30 seconds, until just cooked through and vibrant in color. Immediately cool under cold running water or in an ice bath. Wring out as much excess moisture as possible. Blend together with cheese and as much olive oil as you need to loosen until smooth. Season to taste. Note: if the filling is too loose, add a tablespoon of fresh breadcrumbs to thicken it.
For the second filling...
1 head roasted garlic (see below)
8 ounces whole milk ricotta cheese
1 teaspoon red pepper flakes, or as spicy as you like it
A squeeze of lemon juice
Squeeze roasted garlic cloves from the head and blend with cheese, red pepper flakes, and as much olive oil as needed until it forms a smooth paste. Season with salt, pepper, and lemon juice to taste.
To make the ravioli easier to fill, I transferred each to ziploc bags for piping (pastry bags are ideal if you have them!).
For the roasted garlic...
Cut the top (about 1/4) off a full head of garlic crosswise so that all cloves are exposed. Sprinkle with salt and pepper, and douse with olive oil so it’s completely covered. Wrap tightly in foil and roast at 375 degrees Fahrenheit for ~35-45 minutes. It’s done when caramelized, fragrant, and soft.
Time to shape...
1. Roll out the pasta dough into a thin sheet (setting 6 on my Marcato machine). Fold the sheet in half and mark the halfway point—it will be folded over the top to encase the filling.
2. Pipe each filling side by side, leaving at least an inch of space between ravioli, along half of the pasta sheet. I wanted my fillings to stay close together, but it’s harder to shape this way. If in doubt, leave ~1/2 inch between them.
3. Gently place the empty half of the sheet on top of the filling. Very carefully use a bench scraper or blunt side of a butter knife to press down between the fillings. Use your fingers to press down, remove air pockets, and seal each raviolo (you may need to brush a small amount of water around the perimeter of each piece).
4. Cut out individual ravioli using a fluted or straight cutter. Make sure to rest them on semolina flour so they don’t stick or get soggy!
As the ravioli cook in well-salted water, melt a few tablespoons of salted butter and cook until frothy and beginning to brown. Add a squeeze of fresh lemon juice, if desired. Toss cooked ravioli gently in butter and top with black pepper and herbs (a sprinkle of marjoram and tarragon are pictured here). Serve and enjoy!