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For those who’re invited to a potluck this winter, contemplate bringing this. I first revealed the recipe over a decade in the past, and nonetheless cook dinner it repeatedly for a complete host of causes. We’re speaking about plump raviolis tossed with toasted hazelnuts, lemony flecks of chard, and deeply caramelized onions. You’ve got received crunch from toasted hazelnuts, and brightness from a little bit of zest. It is scrumptious, versatile, and completely satisfying. Additionally, appropriately, it makes an incredible vegetarian essential for gatherings like Thanksgiving. I’ve up to date and streamlined the directions and ingredient listing right here so it displays how I make it in the present day. For instance, I used to cook dinner the chard on the aspect, however now I do not trouble, and simply therapeutic massage it with lemon juice. Little tips and enhancements, and on this case, one much less pan to wash.
You’ll be able to put together a lot of the elements forward of time, and throw it collectively in lower than 5 minutes whenever you’re able to serve it up family-style. Every time I’ve a window within the days prior, I wash and chop the chard (or kale), caramelize the onions, and toast the hazelnuts.
Remember, this entire concept is tremendous adaptable. You’ll be able to mess around with the kind of raviolis you employ – vegan, vegetarian, gluten-free, and so on.
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