Shapes:
- Agnolotti del Plin
- Cappelletti
- Classic Ravioli
- Double-Stuffed Ravioli (Ravioli Doppi)
- Tortelloni & Tortellini
Ingredients
- 1.1 pounds (500 grams) leafy greens like kale, chard, spinach, mustard, and/or dandelion greens
- 2 tablespoons (30 ml) extra-virgin olive oil or unsalted butter
- 1 small shallot, minced
- 2 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 1½ ounces (45 grams) finely grated Parmigiano-Reggiano
- 1½ ounces (45 grams) mascarpone
- 5 ounces (150 grams; 1 large ball) fresh mozzarella, cut into ½-inch cubes
- Whole nutmeg
Directions
- Wash and roughly chop the greens; if using chard, kale, or mustard greens, remove the ribs and reserve for another use. Line a sheet pan with a clean dishcloth and keep it nearby.
- In a Dutch oven or large pot with a lid, warm the oil over medium heat. Add the shallot, garlic, and a pinch of salt and pepper. Cook, stirring occasionally, until softened and fragrant, 3 minutes.
- Reduce the heat to medium-low. Add half of the greens and stir to combine with the aromatics. Add a splash of water, cover, and cook for 2 minutes. Uncover the pot and stir until wilted, then press them down and add the rest of the greens, along with a generous pinch of salt and pepper. Stir to combine as best you can. Pour in another splash of water and cover the pot. Cook, uncovering occasionally to stir, until completely wilted, about 5 minutes more.
- Drain the greens in a colander, pressing out as much liquid as possible with a flexible spatula, and let cool. Transfer to the dishcloth and wring out as much of the remaining moisture as you can.
- Combine the greens and cheeses in the bowl of a food processor. Pulse until finely chopped but not puréed. Season to taste with salt, pepper, and freshly grated nutmeg.
- Transfer the filling to a bowl or piping bag and refrigerate until chilled, about 30 minutes, or until ready to use.