No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.)

  • servings: 4

advertisement

advertisement

Ingredients

  • 3/4 pound ruby chard, washed and dried
  • 1 1/2 tablespoons unsalted butter
  • 1 medium shallot, minced
  • 6 fresh sprigs thyme
  • Salt and freshly ground pepper
  • 6 tablespoons ricotta cheese
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 3/4 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 24 three-and-a-half-inch square wonton wrappers
  • 1 large egg, lightly beaten

Directions

  1. Step 1

    Separate stems of chard from leaves. Dice stems, and set aside. Coarsely chop leaves; there should be about 3 cups of packed leaves.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

Source
Martha Stewart Living, August 2002

advertisement

advertisement

Reviews (2)

  • 25 Jul, 2012

    Easy. I've frozen the cooked ravioli and added chicken broth for a second dinner.The ravioli held up very well. I agree with bimmergirl, the won ton wrappers work great, look 'gourmet' and make for a quick dinner prep.

  • 8 Feb, 2011

    I would give these a try if you have not worked with the won ton wrappers. You can make any kind of "ravioli" with this method. It is super easy!