Wild Greens-Filled Ravioli with Walnut Sauce

This dish is an interpretation of pansoti, the famous ravioli from Liguria that are filled with a mix of several kinds of wild greens. Dandelion leaves, arugula and Swiss chard make a nice combination and are fairly easy to find, but you may substitute any other greens, such as spinach, escarole, chicory, beet tops or watercress. For the best flavor, be sure to have a mixture of several types of greens.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Wild Greens-Filled Ravioli with Walnut Sauce
Review 1 for Wild Greens-Filled Ravioli with Walnut Sauce
5 out of 5
5 out of 5
Schoonerchef
Rockland,ME
March 16, 2011
Would You Recommend? Yes
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Well received
March 16, 2011
I prepared this for a group of passengers on the Schooner that I am Chef aboard. All Twenty four guests and myself agreed that this was a fantastic meal.
Review 2 for Wild Greens-Filled Ravioli with Walnut Sauce
5 out of 5
5 out of 5
USaustrocook
Vienna, Austria
January 18, 2011
Would You Recommend? Yes
0points
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Worth All the Time it Takes!
January 18, 2011
We love this recipe, it's a real stunner. Absolutely delicious. The walnut sauce is easy and tastes wonderful on any pasta, or can be used as a base for bruschetta, with chopped tomatoes or chopped, caramelized radicchio. Instead of the pasta sheets, 2 packages of round wonton wrappers work equally well.