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.)
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.
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.
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!