Soup

Ravioli with Bitter Greens and Toasted Walnut Butter

6 monthes ago   |   By

Italians love their bitter greens, whether served raw in salad, cooked in soup, or made the star of a savory filling for oversized ravioli. Use a mix of escarole, chicory and dandelion greens, or try radicchio for an unusual but delicious riff. If you don't want to make the pasta from scratch, pick up some sheets at your local Italian deli.
Ravioli with Bitter Greens and Toasted Walnut Butter
Ingredients
For the egg pasta:
2 cups unbleached all-purpose flour 1 Tbs. semolina flour, plus more for dusting 1/2 tsp. fine sea salt
Pinch of freshly grated nutmeg 3 extra-large eggs, lightly beaten...
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