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.)

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Reviews (3)

5 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
08/12/2016
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.
Rating: Unrated
07/25/2012
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.
Rating: Unrated
02/08/2011
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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