Wonton wrappers -- an easy alternative to homemade pasta -- encase
tender oyster mushrooms, smoky prosciutto, and vitamin-C-rich ruby chard (diced stems
are on top). The ingredients add up to a substantial filling -- minus the usual high-fat cheese.
You can substitute fresh or frozen peas for the fava beans. Drain the ricotta in a sieve set over a bowl for about 10 minutes to remove excess liquid. Try to find the denser buffalo ricotta for this recipe. If you use regular ricotta, the filling won't be as thick.
Martha and her young friend Alex Connolly made this delectable version of ravioli. A variety of fresh mushrooms, ranging from the mild-tasting button to the intense porcini, are mixed with Parmesan and ricotta cheeses to make a robust filling for this classic Italian dish. To complement the filling, a delicate sauce of butter and sage is all that is needed.
When you roll out the ravioli, keep in mind that settings on pasta makers vary. We used a KitchenAid pasta-roller stand-mixer attachment, but you can use any machine, as long as you change the settings incrementally. If you are pressed for time, you can substitute wonton wrappers for the homemade pasta dough.