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Stuffed Herb Pasta with Swiss Chard, Onions & Simple Tomato Sauce

From Our Kitchen

Preheat oven to 350ºF.


½ recipe basic pasta dough
½ cup small herb leaves (parsley, basil, chives, marjoram, edible flowers, etc.)
1 bunch Swiss chard, stems discarded, roughly chopped
½ cup ricotta cheese
2 Tbsp. goat cheese
1 lb. roma tomatoes, ripe
6 cloves garlic, peeled
olive oil
salt and pepper


Poll pasta out to setting number 7. Lay flat on a table. Cut in half lengthwise. Evenly place herb leaves on one half of pasta, not bunching together. Sprinkle a few drops of water on pasta and place the other sheet on top. Press down firmly on pasta.

Reset pasta machine to setting 5. Roll pasta out twice on settings 5 and 6. Cut into 4”x4” squares. Cook in boiling water for 3 minutes., then shock in cold. water. Drain and toss with oil. Set aside.

Heat 2 Tbsp. olive oil in a large sauté pan over medium-high heat. Add onions and cook until golden brown, about 20 minutes. Add chard and cook until wilted, about 3-4 minutes. Season with salt and pepper. Set aside to cool.

Heat 2 Tbsp. oil in a large pot over medium-high heat. Add garlic and brown evenly. Add tomatoes and cook for about 1 hour. Season with salt and pepper. Puree and set aside. Lay out pasta sheets and divide Swiss chard mix. Sprinkle with ricotta and goat cheese. Roll closed and place in an oven dish that has been rubbed with oil.

Place in oven and bake until heated through, about 10-12 minutes. Spoon tomato sauce in bowls and place filled pasta on sauce.

Serves 5