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Gallery Swiss Chard Ravioli Recipe Summary Servings: 4

Ingredients Ingredient Checklist 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

Gallery Swiss Chard Ravioli

Recipe Summary Servings: 4

Swiss Chard Ravioli

Swiss Chard Ravioli

Swiss Chard Ravioli

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 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

Directions

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.

Reviews (3)

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Reviews (3)

Add Rating & Review     5 Ratings   5 star values:        0    4 star values:        0    3 star values:        5    2 star values:        0    1 star values:        0

Add Rating & Review

5 Ratings 5 star values: 0 4 star values: 0 3 star values: 5 2 star values: 0 1 star values: 0

5 Ratings 5 star values: 0 4 star values: 0 3 star values: 5 2 star values: 0 1 star values: 0

5 Ratings 5 star values: 0 4 star values: 0 3 star values: 5 2 star values: 0 1 star values: 0

  • 5 star values: 0 4 star values: 0 3 star values: 5 2 star values: 0 1 star values: 0

    Martha Stewart Member     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.  

Martha Stewart Member     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.  

Martha Stewart Member     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!

    Martha Stewart Member

    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

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!

All Reviews for Swiss Chard Ravioli

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Swiss Chard Ravioli

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest