Swiss Chard, Bacon, And Ricotta Ravioli With Tomato Sauce
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Make filling: In a large heavy skillet cook bacon over moderate heat until crisp and with a slotted spatula transfer to a cutting board
2
Chop bacon fine
3
Remove all but 1 tablespoon fat from skillet and heat remaining fat over moderately high heat until hot but not smoking
4
Cook chard and garlic, stirring, until chard is tender, about 2 minutes
5
Transfer chard mixture to a bowl and cool
6
To chard mixture add cheeses, 2 tablespoons bacon, and salt and pepper to taste
7
Bring a large saucepan of salted water to a gentle boil
8
Put a won ton wrapper on a lightly floured surface and mound 1 tablespoon filling in center of wrapper
9
Brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air
10
Seal edges well and transfer ravioli to a kitchen towel
11
Make more ravioli with remaining wrappers and filling in same manner, turning them occasionally to dry slightly
12
Cook ravioli in water at a gentle boil 6 to 8 minutes, or until they rise to surface and are tender
13
(Do not let water boil vigorously once ravioli have been added
14
) With a slotted spoon transfer ravioli as cooked to a kitchen towel to drain
15
Divide ravioli between 2 plates and spoon sauce over them
16
Garnish ravioli with remaining tablespoon bacon
17
In a large heavy skillet cook bacon over moderate heat until crisp and with a slotted spatula transfer to a cutting board
18
Chop bacon fine
19
Remove all but 1 tablespoon fat from skillet and heat remaining fat over moderately high heat until hot but not smoking
20
Cook chard and garlic, stirring, until chard is tender, about 2 minutes
21
Transfer chard mixture to a bowl and cool
22
To chard mixture add cheeses, 2 tablespoons bacon, and salt and pepper to taste
23
Bring a large saucepan of salted water to a gentle boil
24
Put a won ton wrapper on a lightly floured surface and mound 1 tablespoon filling in center of wrapper
25
Brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air
26
Seal edges well and transfer ravioli to a kitchen towel
27
Make more ravioli with remaining wrappers and filling in same manner, turning them occasionally to dry slightly
28
Cook ravioli in water at a gentle boil 6 to 8 minutes, or until they rise to surface and are tender
29
(Do not let water boil vigorously once ravioli have been added
30
) With a slotted spoon transfer ravioli as cooked to a kitchen towel to drain
31
Divide ravioli between 2 plates and spoon sauce over them
32
Garnish ravioli with remaining tablespoon bacon