Instagram is one of my favorite social media platforms, besides Facebook, I rarely use anything else. Instagram is becoming my favorite for the fact of all the amazing people that I can follow, and how they inspire my day to day activities. One of the people I have been following for a while now is SaltySeattle. An amazingly cool woman who has dedicated her life to making colorful pasta.  She does so well on Instagram that she actually just published her first book, Pasta Pretty Please, and my amazing mom bought me this book as my Christmas gift. I am already obsessed and have read it on more than one occasion. Well, in her book she tells you all the ways you can dye your pasta naturally. She provides several recipes that she has perfected on how to get the perfect color and texture of dough

I have made it a goal upon myself to create EVERY SINGLE COLOR pasta that she has in her book, and today I present to you color 1: Green.

In her book she says you can use leafy greens to create the vibrant color, and you can use a variety of options like spinach, kale, nettle leaves, chard ect.

I chose to use chard because I had some growing in my Aerogarden, so it was convenient and I know where it came from.

I followed her recipe to the T, and I must say it turned out perfect! The dough was so elastic and firm, just like playdough (which she mentions a lot) and the color was so vibrant! And to top it off it tasted great too!

 

I decided to make ravioli this time around, because it’s something that I have wanted to do for a while and I had a small amount of leftover chicken, allowing for the perfect amount of filling.

 

For the filling I used:

1 Chicken Thigh- Shredded

1/2 yellow onion- minced

1/4 Red bell pepper- minced

1 Tbsp Garlic- Minced

1/2 cup Ricotta cheese.

 

First heat up a pan with olive oil and cook the chicken on both sides until there is a nice golden color. Then add about 1/2 cup of water, cover and cook for about 10 minutes until the chicken is easily shreddable. Once done, remove from the pan and add in more olive oil and toss in the onion, bell pepper, and garlic until softened and onions are translucent- about 5 minutes.

In a bowl combine the cooked chicken and vegetables and mix. Once the mixture has cooled mix in the Ricotta. You now have your ravioli filling. Set aside

 

Now you can work on your dough.

Once your dough is formed pull out your ravioli trays. Place one sheet of dough on the tray and lightly press in the holes. Place a small scoop of the filling into each divot, and then cover with another sheet of dough. Roll over with an iron pin to pinch the two sheets together and form your ravioli.

 

Do this until you are out of filling or dough (I had more dough than filling.)

 

Toss your beautiful homemade ravioli in a pot of salted boiling water and cook for 3-6 minutes.

 

Drain and pair with your favorite sauce. I made my

go-to cream sauce.

 

 

Want a recipe for my cream sauce?

Just let me know 🙂

 

 

Hope your ravioli turn out as tasty and beautiful as mine!

 

Cheers