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    RAVIOLI WITH SWEET POTATOES, MUSTARD GREENS AND COUNTRY HAM
    from "Frank Stitt's Southern Table" by Frank Stitt

    This version of ravioli could only be found south of the Mason-Dixon Line, yet I'd bet some northern Italians might claim it as their own. And, indeed, one of the most traditional tortelloni stuffings, made with autumn squash, is not too dissimilar to the sweet potato filling used here. Substitute a little wilted rapini and prosciutto di Parma for the greens and ham, and you'd think you were in Bologna.

    Serves 4
    INGREDIENTS (CLICK TO BUY)

    For the Dough (makes 1/2 pound)
    1 3/4 to 2 cups all-purpose flour
    2 extra-large eggs
    1/2 teaspoon extra virgin olive oil

    For the Filling
    1/2 cup mashed sweet potatoes (see Note)
    1 cup ricotta, preferably fresh
    1/2 tablespoon finely sliced chives
    1/2 tablespoon chopped flat-leaf parsley
    1 cup coarsely chopped mustard greens*
    1 tablespoon bacon fat or olive oil
    1 ounce country ham or prosciutto, cut into julienne strips
    Kosher salt and freshly ground black pepper
    1 tablespoon unsalted butter
    1 tablespoon freshly grated Parmigiano-Reggiano, plus extra for serving

    FreshDirect Note: When mustard greens are unavailable, we may substitute another hearty green (such as kale) in this recipe.
    Print recipe
    PREPARATION

    Mound the flour on a large wooden board or marble slab to form a peak with a well in the center, like the crater of a volcano. Place the eggs and olive oil in the well and, using a fork, mix them together, gradually bringing in a little flour from the sides. Continue adding the flour gradually until the dough comes together and all the flour has been incorporated. Knead the dough, flouring the work surface as necessary, until it is smooth and elastic, 5 to 7 minutes; it still will be a bit sticky. Wrap it in plastic and refrigerate for 30 minutes to 1 hour. Combine the mashed sweet potatoes, ricotta, and herbs in a bowl, stirring well to blend.
    Remove the dough from the refrigerator and divide it into 4 equal portions. Roll each portion through your pasta machine from the widest to the thinnest setting, laying the ribbons of dough out on a floured work surface. Cut the dough into 4-inch squares.
    Place 1 tablespoon of filling in the center of each square, then moisten the outer edges of the square with a dampened fingertip. Bring the opposite corners together to form a triangle and press the edges together firmly to ensure a good seal.
    Prepare an ice bath. Blanch the mustard greens in a large saucepan of boiling water for 1 minute. Drain and transfer to the ice bath to stop the cooking. Drain well and squeeze dry, then chop. Set aside.
    Bring a large stockpot of salted water to a boil. Meanwhile, heat the bacon fat in a small saucepan over medium heat until it melts (or heat the oil until hot). Add the mustard greens and briefly sauté to coat in the fat. Add the ham, stirring to incorporate, and season with salt and pepper. Remove from the heat and cover to keep warm.
    Add the ravioli to the pot of boiling water and cook until tender, about 3 minutes. Remove the ravioli with a slotted spoon and add to the warm greens and ham. Add the butter and a small ladleful of the hot pasta water and gently toss until the butter is melted and incorporated. Taste and adjust the seasoning.
    Transfer the ravioli and greens to a platter and sprinkle with the Parmigiano. Serve additional cheese and cracked black pepper at the table.
    Note:
    Bake 2 sweet potatoes in a 375°F oven for 1 hour, or until tender. Peel and mash; reserve any extra for another use.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Jewel Yams, Medium - $1.49/lb
     Farm Fresh, Med
     
      Polly-O Whole Milk Ricotta Cheese - $4.29/ea
     15oz
     
      Chives - $1.99/ea
     Farm Fresh
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
      Organic Lacinato Kale - $3.99/ea
     Organic
     
    Citterio Premium Pancetta, Cut to Order - $11.99/lb
     Extra Thick
     
    Parmigiano-Reggiano, Aged 2 Years - $17.99/lb
     Grated
     
    You May Already Have
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
     2lb
     
      New England Fresh Grade A Jumbo White Eggs
    This product is currently unavailable.
     
      Hotel Bar Unsalted Butter - $4.99/ea
     4 sticks
     
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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