So tasty and healthy, instructed by our nutritionist, here’s a recipe of Swiss chard with ricotta and borage ravioli
Practical information
- Total time: 45 min
- Preparation time: 45 min
- Number of people: 4
- Difficulty: Medium
- Cost: Reasonable
- Type of cooking: Stewed
- Type: Flat
- Category: Pasta
- Nutritional criteria: Rich in iron,
Preparation
- Start by cutting the borage and brown it in olive oil.
- Add the chard green in small pieces and let the water evaporate over high heat.
- Stop cooking and drain the borage and spinach.
- Squeeze the borage and chard to get as much water out of the vegetation.
- In a salad bowl, mix the ricotta with the chard and borage.
- Add the grated Parmesan and season the stuffing.
- Arrange your ravioli pasta on your work surface.
- Add a large dab of stuffing.
- Using a brush, add a little egg yolk around the ravioli.
- Fold the ravioli to make triangles.
- Poach the ravioli in the simmering broth.
- Arrange in pretty deep plates.
- Drizzle with broth.
- Sprinkle with toasted pine nuts and a few borage flowers.
- Recipe: OPSINE Optician Eyewear and Chef Damien of 750 grams
Health tips
Also called Swiss chard, this vegetable is rich in vitamins and minerals such as vitamin K, iron and even magnesium. It stands out in particular for the exceptional contribution of vitamin A that it brings to the body. This gives it the properties of facilitating the functioning of the retina, reducing the risk of AMD and especially preventing night blindness.
