Here's a fall/winter recipe that is sure to please - plump raviolis tossed with toasted hazelnuts, sauteed ribbons of chard, and caramelized onions. The colorful platter is finished off with a dusting of cheese, snipped chives, and lemon zest. You can prepare most of the components ahead of time, and throw it together in less than five minutes when you are ready to serve it up family-style

Ingredients:

3/4 lb. raviolis (see headnotes)
2-3 tablespoons extra virgin olive oil, divided
fine grain sea salt
2 yellow onions, thinly sliced
1 bunch swiss chard, deveined and cut into 1/2-inch ribbons
1/4 cup Parmesan cheese, freshly grated
1/2 cup hazelnuts, toasted and chopped
1 cup butternut squash "croutons"
zest of one lemon
1/4 cup chives, minced

(As always, use organic content as much as possible for the healthiest recipe.)

Instructions:

Into an extra-large pot of well-salted boiling water add the raviolis. After a few minutes, when the raviolis float and are cooked through, drain them and toss with one tablespoon of the olive oil. This prevents them from sticking together. Set aside.

To caramelize the onions, heat another tablespoon of the olive oil in a large thick-bottomed skillet with a pinch of salt. Cook over high heat, stirring occasionally, until the onions collapse and turn deep brown in color. You can do this ahead of time (or just before serving) - whatever you prefer. Remove from skillet and set aside.

Just before serving heat the remaining tablespoon of olive oil, again in a big skillet over high heat. Add the raviolis. Stir in the onions, and then the chard. Wait until the chard begins to wilt, then stir in most of the cheese and most of the hazelnuts. Gently fold in the butternut squash and lemon zest. Remove from heat.

Serve on a big platter garnished with chives and remaining hazelnuts and Parmesan.

Serves 6

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