May 18, 2008

- Seattle, Washington

February 27, 2008: What's for Dinner: Swiss Chard and Ricotta Cappeletti with Brown Sage Butter and Hazelnuts

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Story Published: Feb 27, 2008 at 4:43 PM PDT

Story Updated: Feb 28, 2008 at 4:46 PM PDT

By Nemesia Ramolete

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Swiss Chard and Ricotta Cappeletti with Brown Sage Butter and Hazelnuts

By: Tamara Murphy (Brasa Restaurant)

Swiss Chard

1 pound or big bunch of Swiss chard with stems removed.

Blanch leaves in salted boiling ware for 1 minute or until leaves are bright green.

With tongs remove and place in ice water.

When chilled remove and chop. Place chard in a towel and squeeze dry.

Place chard in a bowl and add one cup of drained ricotta cheese and one whole egg.

Season the mixture with salt and pepper.

Place one tsp of mixture in center of cut pasta round.

Fold over into half moon shape. Bring the ends together and pinch.

Drop in boiling salted water. When the pasta floats. They are ready.

Sage Butter.

Bring 2 tbs. of whole unsalted butter

1 tbs chopped sage.

2 tbs. chopped hazelnuts.

1 tsp. lemon juice.

2 tbs grated Reggianno parmesean or Percorino

Salt.

Brown butter in a pan. Add sage leaves, lemon juice, and hazelnuts. Season.

Place cooked cappeletti directly into the butter.

Spoon onto plates and finish with grated cheese.

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