Ravioli with chard, hazelnuts and caramelized onions

May 1, 2019 at 11:11 am (Derek's faves, A (4 stars, love), Dark leafy greens, Spring recipes, 101 cookbooks, Pasta, Monthly menu plan)

I first made this 101cookbooks recipe for hazelnut & chard ravioli salad last fall, except I wasn’t sure how Alma would do with the raw chard so I cooked the chard lightly. Both Derek and I really liked the flavor combinations and the textural contrasts, but Alma wouldn’t touch it. She wouldn’t even eat the ravioli out of it.

Then this week I got a beautiful bunch of rainbow chard and decided to make it again. This time I chopped the onions finely, in case it was the stringiness that Alma hadn’t liked I also left the caramelized onions and lemon zest separate, since Alma is pretty finicky about onions. she will happily eat them if she doesn’t notice them, but if I give her a bite of cooked onion she always says “bäh.”

Alma actually ate the dish this time, with the lemon zest, but without the onions. I thought that it was kind of boring without the caramelized onions. It really needs the sweetness to contrast with the very slightly bitter hazelnuts and greens. But with the onions…yum. Derek also loved it.

Update July 5, 2020: I made this again but only roughly followed the recipe. I first sauteed the chard stems and then threw in a lot of chard. (I need to weigh it, as measuring chard by cups is a fruitless endeavor.) I added a little of the cooking water from the raviolis to the chard when they were getting to dry. I added the lemon zest and hazelnuts directly to the dish this time, with no complaints from Alma. I did leave the caramelized onions on the side, but convinced her to do a blind taste test with and without onions. She said the bite without onions was way, way better. What?? The onions make the dish. Derek and I were very happy.

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