I made these quick ravioli with sautéed vegetables using leftover Swiss chard, but we could also use chicory and freshly boiled spinach in salted water.

The ready-made shortcrust pastry is a godsend like puff pastry, and I always keep a few packages in the fridge because I can make both sweet and savory recipes.

I used a glass to shape the baked savory ravioli with vegetables, but if you have a 2.75 inch cookie cutter, feel free to use it too!

Oh, I almost forgot… we can also use plain or whole wheat pâte brisée, and just below, I’ll leave the links to both recipes, thanks!!!

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I have opened a recipes channel open to all and free on WhatsApp, no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!

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These savory ravioli are delicious, and we can prepare them in a thousand ways:

1) alla pizzaiola with tomato, mozzarella, and oregano;

2) with mixed stewed vegetables;

3) with leftover mixed cheeses;

4) with leftover mixed cold cuts;

5) with sun-dried tomatoes and a dollop of cream cheese;

6) salmon and Philadelphia….

and certainly much more!!!!!!!