Best Swiss Chard Ravioli Recipes

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SWISS CHARD, BACON, AND RICOTTA RAVIOLI WITH TOMATO SAUCE



Swiss Chard, Bacon, and Ricotta Ravioli with Tomato Sauce image

Categories     Cheese     Quick & Easy     Parmesan     Ricotta     Bacon     Chard     Gourmet

Yield Serves 2 as a main course

Number Of Ingredients 9

For filling
3 slices bacon
3 cups chopped Swiss chard, stems discarded, leaves washed and chopped (about 1/2 pound)
1/2 teaspoon minced garlic
1/2 cup ricotta cheese
2 tablespoons freshly grated Parmesan cheese
24 won ton wrappers*, thawed if frozen
1 cup prepared tomato sauce, heated
*available at Asian markets and most supermarkets

Steps:

  • Make filling:
  • In a large heavy skillet cook bacon over moderate heat until crisp and with a slotted spatula transfer to a cutting board. Chop bacon fine. Remove all but 1 tablespoon fat from skillet and heat remaining fat over moderately high heat until hot but not smoking. Cook chard and garlic, stirring, until chard is tender, about 2 minutes. Transfer chard mixture to a bowl and cool. To chard mixture add cheeses, 2 tablespoons bacon, and salt and pepper to taste.
  • Bring a large saucepan of salted water to a gentle boil.
  • Put a won ton wrapper on a lightly floured surface and mound 1 tablespoon filling in center of wrapper. Brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air. Seal edges well and transfer ravioli to a kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, turning them occasionally to dry slightly. Cook ravioli in water at a gentle boil 6 to 8 minutes, or until they rise to surface and are tender. (Do not let water boil vigorously once ravioli have been added.) With a slotted spoon transfer ravioli as cooked to a kitchen towel to drain.
  • Divide ravioli between 2 plates and spoon sauce over them. Garnish ravioli with remaining tablespoon bacon.

SWISS CHARD RAVIOLI WITH QUICK TOMATO SAUCE



Swiss Chard Ravioli with Quick Tomato Sauce image

Stuffed pastas such as ravioli are simple to make, but it is important to keep the dough soft enough to be worked easily. Always roll out and fill 1 sheet of dough at a time, keeping the remaining dough wrapped in plastic wrap to prevent it from drying out.

Yield Makes 45 ravioli; Serves 4 generously as a main course

Number Of Ingredients 11

1 1/2 pounds Swiss chard, stems and ribs discarded and leaves washed and drained
3 tablespoons finely chopped onion
1 garlic clove, chopped fine
2 tablespoons pine nuts, chopped coarse
2 tablespoons extra-virgin olive oil
4 Kalamata olives, pitted and chopped fine
3 tablespoons golden raisins, chopped fine
Food Processor Pasta Dough
all-purpose flour for dusting
Accompaniment: Quick Tomato Sauce
freshly grated Parmesan for serving

Steps:

  • Finely chop Swiss chard (you should have about 6 packed cups). In a large non-stick skillet sauté onions, garlic, and pine nuts in oil over moderately high heat until onion is softened and pine nuts are a few shades darker. Stir in olives, raisins, and half of Swiss chard and cook, stirring, until chard is slightly wilted. Stir in remaining chard and season with salt and pepper. Cook filling, covered, over moderate heat, stirring occasionally, until chard is tender, about 5 minutes and cool. Chill filling, uncovered, at least 1 hour or, covered, up to 1 day.
  • Set smooth rollers of pasta machine on widest setting. Cut dough into 4 pieces and wrap 3 of them separately in plastic wrap. Flatten unwrapped piece of dough into rectangle and feed through rollers. Fold rectangle in half and feed through rollers 8 or 9 more times, folding in half each time and dusting in half as necessary to prevent sticking.
  • Turn dial down to next (smaller) setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time, until narrowest setting is reached and pasta is about 3 1/2 inches wide.
  • Put pasta sheet on work surface with long side facing you and put packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.
  • Line a large tray with a dry kitchen towel and arrange ravioli in one layer. Make more ravioli with remaining 3 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in one layer. Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.
  • In an 8-quart kettle bring 7 quarts of salted water to a boil. Cool ravioli until tender, 3 to 4 minutes, and drain in a colander. In a heated large bowl immediately toss ravioli with sauce.
  • Serve ravioli with Parmesan.

SWISS CHARD RAVIOLI



Swiss Chard Ravioli image

Categories     Cheese     Leafy Green     Appetizer     Spring     Winter     Chard     Bon Appétit

Yield Serves 8 as a first-course

Number Of Ingredients 16

1/4 cup water
1 pound Swiss chard, center spine and stems trimmed
1 cup ricotta cheese
1/3 cup freshly grated Parmesan cheese
1 large egg
1 garlic clove, minced
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon ground black pepper
64 gyoza (potsticker) wrappers* (from two 12-ounce packages)
1 large egg white, beaten to blend
3/4 cup (1 1/2 sticks) butter
1/4 cup chopped fresh sage
Additional freshly grated Parmesan cheese (optional)
*Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.

Steps:

  • Bring 1/4 cup water to boil in large pot. Add chard leaves. Cover; cook until tender but still bright green, stirring occasionally, about 3 minutes. Drain. Cool slightly. Squeeze dry. Chop chard finely. Transfer to large bowl. Mix in ricotta, 1/3 cup Parmesan cheese, egg, garlic, thyme, salt, rosemary and pepper.
  • Line baking sheet with foil or plastic wrap; sprinkle with flour. Place 1 gyoza wrapper on work surface. Brush surface of wrapper with some egg white. Spoon generous 1 teaspoon chard mixture into center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to baking sheet. Repeat with remaining wrappers, egg white and chard mixture to make 32 ravioli total. (Can be made 8 hours ahead. Cover and chill.)
  • Melt butter in heavy small skillet over medium heat. Add sage; stir 1 minute. Season with salt and pepper. Remove from heat.
  • Working in batches, cook ravioli in large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer ravioli to large shallow bowl.
  • Pour sage butter over ravioli and toss. Serve, passing additional Parmesan cheese alongside, if desired.

SWISS CHARD RAVIOLI



Swiss Chard Ravioli image

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.)

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

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

Steps:

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

SWISS CHARD MASCARPONE RAVIOLI, PAN-SEARED AND DRIZZLED WITH TRUFFLED CREME



Swiss Chard Mascarpone Ravioli, Pan-Seared and Drizzled with Truffled Creme image

Provided by Food Network

Time 45m

Yield 4 Servings

Number Of Ingredients 17

1/3 cup unsalted butter
2 sprigs fresh thyme
2 to 3 tablespoons white truffle oil
1/3 cup heavy cream
Pinch sea salt and coarsely ground black pepper
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Pinch hot chile flakes
2 portabella mushrooms, finely diced
2 shallots, minced
Pinch sea salt and freshly ground black pepper
5 Swiss chard leaves, trimmed and julienned
1/4 cup mascarpone cheese, softened
1/4 cup ricotta cheese, softened
1/4 cup Parmesan cheese, finely grated
8 fresh pasta sheets, approximately 4 to 8-inches per sheet
Freshly shaved Parmesan cheese

Steps:

  • To make the sauce: Heat a saucepan over medium heat. Add the unsalted butter and sprig of thyme. Melt until it turns brown, about 5 minutes. The second the butter starts becoming a medium brown, take the pan off the heat. Add the white truffle oil and mix. Reserve 2 tablespoons of this butter sauce to pan fry the ravioli. To the saucepan add: the heavy cream, and sea salt and coarsely cracked pepper, to taste. Whisk until the mixture is emulsified.
  • To make the ravioli: Heat the extra-virgin olive oil in a pan over medium heat. Add the garlic and hot chile flakes to the pan and saute until the garlic becomes golden, about 2 minutes. Throw in the portabella mushrooms, minced shallots, sea salt, and freshly ground pepper, and saute for 8 minutes. Add the Swiss chard to the pan along with a touch more sea salt and freshly ground black pepper. Saute a few minutes until the chard has wilted. Take the pan off the heat and let it cool.
  • In a big bowl, mix the softened mascarpone cheese, ricotta cheese, 1/4-cup grated Parmesan cheese, sea salt, and freshly ground black pepper. Add the sauteed Swiss chard mixture. Delicately mix together.
  • Using a ravioli cutter, cut the pasta into 2-inch shapes: circles, or squares. Lightly wet the edges of the pasta with water using your finger. Place 1/2 teaspoon of the Swiss chard-cheese filling in the center of the pasta. Wet the edges of another piece of pasta, and place it on top. Use a fork, or your fingers to seal the pasta together. Make sure you seal it tight. Repeat until no filling remains.
  • Boil the ravioli in salted water for 6 minutes. Strain.
  • Pour the 2 tablespoons of brown butter sauce into a frying pan. Add a teaspoon of olive oil and turn up the heat to medium-high. Place the ravioli into the pan and sear them for a minute on each side, until golden bits appear.
  • Line the ravioli up on a plate, drizzle them with 2 to 3 tablespoons of sauce and sprinkle with Parmesan shavings.

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