![\"Hazelnut](\"https:\/\/images.101cookbooks.com\/ravioli-salad-recipe-winter-1.jpg?w=620&auto=format\")
<\/p>\nIf you’re invited to a potluck this winter, consider bringing this. I first published the recipe over a decade ago, and still cook it regularly for a whole host of reasons. We’re talking about plump raviolis tossed with toasted hazelnuts, lemony flecks of chard, and deeply caramelized onions. You’ve got crunch from toasted hazelnuts, and brightness from a bit of zest. It’s delicious, flexible, and totally satisfying. Also, appropriately, it makes a great vegetarian main for gatherings like Thanksgiving. I’ve updated and streamlined the instructions and ingredient list here so it reflects how I make it today. For example, I used to cook the chard on the side, but now I don’t bother, and just massage it with lemon juice. Little tricks and improvements, and in this case, one less pan to clean.<\/p>\n
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You can prepare most of the components ahead of time, and throw it together in less than five minutes when you’re ready to serve it up family-style. Whenever I have a window in the days prior, I wash and chop the chard (or kale), caramelize the onions, and toast the hazelnuts.<\/p>\n
![\"Hazelnut](\"https:\/\/images.101cookbooks.com\/ravioli-salad-recipe-winter-2.jpg?w=620&auto=format\")
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Keep in mind, this whole idea is super adaptable. You can play around with the type of raviolis you use – vegan, vegetarian, gluten-free, etc.<\/p>\n
Continue reading Hazelnut & Chard Ravioli Salad<\/a> on 101 Cookbooks<\/a><\/p>\n If you’re invited to a potluck this winter, consider bringing this. I first published the recipe over a decade ago, and still cook it regularly for a whole host of reasons. We’re talking about plump raviolis tossed with toasted hazelnuts, … Continue reading <\/img><\/a>
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