INGREDIENTS
- 1 lb. raviolis (see headnotes)
- 2-3 tablespoons extra virgin olive oil, divided
- fine grain sea salt
- 2 small yellow onions, thinly sliced
- 2 cups of chopped swiss chard or kale, deveined
- 2 tablespoons fresh lemon juice, and zest
- 2/3 cup hazelnuts, toasted and chopped
- 1/4 cup Parmesan cheese, freshly grated (optional)
- 1/4 cup chives, minced
For instructions on how to prepare this dish, visit here 101 cookbooks.
