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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.)

Source: Martha Stewart Living, August 2002



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How would you rate this recipe?
  • MS11349917
    12 AUG, 2016
    I've made the Swiss Chard Ravioli several times. I always do them in late summer when the chard is just about taking over my garden! I make several batches and freeze each ravioli on a wax paper covered cookie sheet uncooked. I put them in a container with wax paper in between the layers. They are very easy to remove and cook in boiling water as needed. I also make the chicken broth and put that into individual per serving containers. Works wonderfully and tastes great! One of our favorites.
  • MS11349917
    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.
  • bimmergirl
    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!

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