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Hazelnut & Chard Ravioli Salad
- 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
Directions:View on 101 Cookbooks
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