Swiss Chard, Bacon, And Ricotta Ravioli With Tomato Sauce
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Garlic (minced)1 cup
Ricotta Cheese2 tbsps
Freshly Grated Parmesan Cheese1 cup
Tomato Sauce (prepared)Directions:
1
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 wonton wrapper or pasta dough 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 in 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