SWISS CHARD RAVIOLI
The secret to this dish is wonton wrappers, which are used in place of pasta. Available at most Asian-food stores, they come in packages of about 100; wrap unused wrappers in plastic, and freeze. (You may want to freeze them in single-recipe-size batches.)
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Separate stems of chard from leaves. Dice stems, and set aside. Coarsely chop leaves; there should be about 3 cups of packed leaves.
- Melt butter in a medium skillet over medium heat. Add shallot, and cook, stirring, until translucent, about 30 seconds. Add chard leaves, 3/4 teaspoon thyme leaves, salt, and pepper to taste. Cook, stirring, until leaves are completely wilted, about 2 minutes. Transfer to a medium bowl, and refrigerate until cool, about 5 minutes. Stir in ricotta, Parmesan, and salt and pepper to taste.
- Combine stock, 1 sprig thyme, and chard stems in a small saucepan. Bring to a boil. Lower heat to a simmer, and cook for 3 minutes. Remove from heat. Allow to sit until the liquid is dark pink, 5 to 10 minutes. Strain through a sieve, season with salt and pepper, and reserve.
- Bring a large pot of water to a boil. Meanwhile, lay 12 wonton wrappers on a clean work surface. Place a slightly heaping tablespoon of filling in center of each wrapper. Brush edges with beaten egg. Top each square with a second wrapper. Press edges together to seal.
- Add salt to boiling water. Add ravioli to boiling water, and cook until translucent and floating, 1 to 2 minutes. (Work in batches if necessary.) Remove from water with a slotted spoon. Ladle about 1/4 cup broth into each of four shallow bowls. Place three ravioli in each bowl. Garnish with remaining thyme leaves.
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Qasim Mirza
[email protected]These ravioli were easy to make and turned out great!
miss Minu
[email protected]I'm not a fan of Swiss chard, but I really enjoyed these ravioli.
Makeeba Mccord
[email protected]I made these ravioli in a pumpkin sauce and they were delicious!
Sulemani Abdulai
[email protected]These ravioli are a great way to get kids to eat their vegetables.
PubGLover 007
[email protected]I added some chopped walnuts to the filling for extra crunch.
Adeel Awan
[email protected]The ravioli were a little bland for my taste.
Sky Dollar
[email protected]I've made these ravioli several times and they're always a hit.
Paras Subedi
[email protected]These ravioli are a great vegetarian option.
Mtshali Menelisi
[email protected]I'm not sure what I did wrong, but my ravioli turned out mushy.
SAUDA ANTONY
[email protected]I made these ravioli for a party and they were a big hit!
AHMED MK145
[email protected]These ravioli were a great way to use up some leftover Swiss chard.
mumtaz madak
[email protected]Overall, I thought these ravioli were very good. I would make them again.
Mark Mantimo
[email protected]I had some trouble getting the pasta dough to roll out thinly enough.
Shanna Troutt
[email protected]The ravioli were a little too salty for my taste.
chris blackburn
[email protected]I added some chopped sun-dried tomatoes to the filling for extra flavor.
Tamoor Hassan
[email protected]These ravioli were easy to make and turned out great! I used a store-bought pasta dough to save time.
Miraj Rhoman
[email protected]I'm not a big fan of Swiss chard, but I really enjoyed these ravioli.
Ak Sakib ff
[email protected]The Swiss chard ravioli were delicious! The filling was creamy and flavorful, and the pasta was cooked al dente. I would definitely recommend this recipe.
Dennis Harris
[email protected]I made these ravioli for my family and they were a hit! Everyone loved them.
Wafa Nadeem King
[email protected]These ravioli were fantastic! The Swiss chard filling was flavorful and the pasta was cooked perfectly. I will definitely be making these again.