Following the rapid consumption of most of
Ellie’s Halloween candy this last week I craved a dinner full of some hearty
greenery. When I have such a craving I
often turn to Heidi Swanson’s 101cookbook blog for inspiration. Her recipes are full of bright fresh flavours
and simple enough to make anytime. A
recipe I’ve made a few times is her hazelnut and chard ravioli salad. The ravioli is comforting, the lemon
dressings tanginess is cut by the sweetness of caramelized onions and the
hazelnuts add crunch and a bit of decadence.
I also like this recipe as it takes me on a stroll through my
neighbourhood. First to the Ravioli store
that carries a dairy free ravioli for Colin and then to the small grocer that
has bulk to buy my teeny tiny amount of hazelnuts. Once back home with my bounty the meals come
together quick and is loved by the whole family, which means its now a part of
our regular rotation of go to meals.
Hazelnut and Card Ravioli Salad from
101cookbooks.com
2 small yellow onions, sliced
2-3 Tbsp olive oil divided
sea salt
1 lb ravioli (I used butternut squash)
2 cups chopped chard or kale, deveined
2 Tbsp fresh lemon juice and it’s zest
2/3 cup chopped and toasted hazelnuts
¼ cup fresh grated parmesan cheese
¼ cup green onions, minced
I start by caramelizing the onions on low
heat in a tablespoon of oil and a pinch of salt until deep brown and set them
aside.
In a large pot bring water to boil and add
salt water before adding raviolis. Usually when raviolis float they are done
but check for doneness by cutting one open to be sure pasta is cooked
through.
Drain and gently toss with one
tablespoon of oil.
Combine the chard and lemon juice with a
pinch f salt and massage for about 15 seconds.
Add the ravioli to the chard along with the caramelized onions, green onions and hazelnuts. Fold gently to combine to avoid tearing the raviolis.Finish with a drizzle of olive oil and lemon
zest and enjoy!
