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Nov 28, 2008 at 04:09PM vs Apr 17, 2011 at 11:43PM
Hazelnut and Chard Pasta
- 3/4 lb. sweet onion or butternut squash ravioli
- 2-3 tbsp. oil
- sea salt
- 2 yellow onions
- 1 bunch Swiss chard
- 1/4 c. Parmesan
- 1/2 hazelnuts, toasted and chopped (filberts in the store)
- 1 c. [butternut croutons] (/recipe/229)
- zest 1 lemon
- 1/4 c. chives
Cook ravioli. Add a bit of oil to stop it sticking, set aside.
Heat tbsp oil with salt. Cook onion at high heat until deep brown. Add ravioli. Stir in chard stems, cook a while. Stir in leaves until wilted. When wilted, stir in most of the cheese and most of the hazelnuts. Fold in squash croutons, lemon zest, garnish with leftovers.
Source: [101 Cookbooks] (http://www.101cookbooks.com/archives/hazelnut-chard-ravioli-salad-recipe.html).