Hazelnut & Chard Ravioli Salad

While you’re invited to a potluck this iciness, preserve below consideration bringing this. I first published the recipe over a decade previously, and silent cook dinner it customarily for a entire host of reasons. We’re talking about fat raviolis tossed with toasted hazelnuts, lemony flecks of chard, and deeply caramelized onions. You’ve got crunch from toasted hazelnuts, and brightness from reasonably of zest. It be delectable, versatile, and completely gratifying. Additionally, accurately, it makes a fat vegetarian main for gatherings savor Thanksgiving. I’ve updated and streamlined the directions and ingredient checklist here so it shows how I carry out it nowadays. For instance, I at possibility of cook dinner the chard on the aspect, but now I don’t bother, and relevant massage it with lemon juice. Small options and enhancements, and in this case, one less pan to neat.

Hazelnut & Chard Ravioli Salad

You doubtlessly can put together many of the ingredients earlier than time, and throw it together in lower than five minutes whenever you’re prepared to encourage it up family-vogue. Every time I personal a window in the days prior, I wash and gash the chard (or kale), caramelize the onions, and toast the hazelnuts.

Hazelnut & Chard Ravioli Salad

Attach shut in thoughts, this entire notion is immense adaptable. You doubtlessly can mess around with the form of raviolis you make utilize of – vegan, vegetarian, gluten-free, etc.

MY NEWSLETTER + EBOOK

weeknight express

Join my weekly-ish, ad-free e-newsletter, with recipes, inspirations, what
I’m reading / staring at / having a see.


(You’ll gain a hyperlink for a free PDF e book with 10 recipes)

weeknight express

Expend a iciness flavored ravioli, I susceptible a fresh (but retailer-bought) candy onion & purple chard ravioli, but I suspect a butternut squash ravioli would be delectable as well. I generally precook the raviolis and retain them in a single layer on a parchment-lined baking sheet unless I am prepared to utilize them – this helps end the raviolis from melding into every other after cooking. I in overall cook dinner the onions a day or two earlier than time, and retain them in a jar in the refrigerator unless I am prepared to assemble all the pieces. To carry out this vegan, engage a vegan ravioli, and skip the Parmesan, silent one of my faves this kind.

  • 1
    lb.
    raviolis (be taught about headnotes)
  • 2-3
    tablespoons
    extra virgin olive oil, divided
  • horny grain sea salt
  • 2
    minute yellow onions, thinly sliced
  • 2
    cups
    of chopped swiss chard or kale, deveined
  • 2
    tablespoons
    fresh lemon juice, and zest
  • 2/3
    cup
    hazelnuts, toasted and chopped
  • 1/4
    cup
    Parmesan cheese, freshly grated (non-mandatory)
  • 1/4
    cup
    chives, minced
  1. Into an extra-fat pot of well-salted boiling water add the raviolis. After just a few minutes, when the raviolis drift and are cooked through, drain them and toss with one tablespoon of the olive oil. This prevents them from sticking together. Space apart.

  2. To caramelize the onions, heat one more tablespoon of the olive oil in a fat thick-bottomed skillet with a pinch of salt. Cook dinner over high heat, stirring every now and then, unless the onions crumple and flip deep brown in colour. You doubtlessly can create this earlier than time (or relevant earlier than serving) – whatever you pick. Think from skillet and position apart.

  3. Before serving, combine the chard (or kale) and lemon juice with a pinch of salt in a fat bowl (or on a fat serving platter). Rubdown for 15 seconds or so. Add the raviolis and to the chard, alongside side many of the onions, and a few the hazelnuts. Fold gently to combine all the pieces with out breaking apart the raviolis. Enact with cheese (non-mandatory), the chives, any remaining onions and hazelnuts, a finishing thread of olive oil, and the lemon zest. Lend a hand family-vogue.

More Recipes

Normal Ingredients