Recipes and Cooking Orecchiette with Ricotta and Chard Pan Sauce 3.7 (34) 1 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2012 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 4 Yield: 6 cups Jump to Nutrition Facts Ingredients 1 large bunch organic green or rainbow Swiss chard ¾ pound dried Orecchiette 2 tablespoon extra-virgin olive oil 2 tablespoon butter Crushed red pepper (optional) 2 ounce ricotta salata, Asiago, or pecorino, freshly grated Freshly ground black pepper and/or nutmeg ¼ cup fresh, whole-milk ricotta cheese Sea salt and cracked black pepper Freshly grated ricotta salata, Asiago or pecorino cheese Directions Bring a large pot of generously salted water to boiling. Separate chard stems from leaves; cut both in bite-sized pieces. Add orecchiette to boiling water. Set timer for 10 minutes. Meanwhile, in a large skillet heat the olive oil over medium-high heat. Add chard stems; cook 3 to 5 minutes, until crisp-tender. After 10 minutes, add chard leaves to cooked pasta; cook for 2 minutes. Drain, reserving about 1/4 cup of cooking liquid. Return pasta and chard to pot. Place over lowest heat setting. Add chard stems and any residual oil to pasta, along with butter, crushed red pepper, and reserved cooking liquid. Grate in ricotta salata; toss. Season with pepper and nutmeg. Divide among bowls. Top each serving with 1 tablespoon ricotta. Add sea salt, pepper and additional ricotta salata to taste. Makes 4 servings. Print Nutrition Facts (per serving) 530 Calories 21g Fat 70g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 530 % Daily Value * Total Fat 21g 27% Saturated Fat 6g 30% Cholesterol 42mg 14% Sodium 850mg 37% Total Carbohydrate 70g 25% Total Sugars 4g Protein 16g Vitamin C 20.7mg 104% Calcium 70.7mg 5% Iron 1.4mg 8% Potassium 289mg 6% Folate, total 12.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.