Bacon and Chard Kale
or spinach can be used instead of chard; kale will need a little more
cooking time, spinach a little less. Chop it fairly fine, so that it’s
easy to fill the ravioli without floppy leaves hanging out.
2 slices bacon, finely chopped olive or canola oil (optional) 2 cups (500 mL) chard, spinach or kale, finely chopped, stems removed 1 garlic clove, crushed 1/2 cup (125 mL) part-skim ricotta cheese (optional) salt and pepper to taste
In a large skillet set over medium-high heat, cook the bacon until crispy. Remove the bacon from the pan and set aside. If you like, discard the bacon drippings and add a drizzle of oil to the pan.
Add the chard and garlic and cook for a few minutes, stirring, until the chard wilts. Transfer to a bowl to cool slightly, then stir in the bacon, ricotta (if using), and salt and pepper to taste.
Take one or two wonton wrappers
out at a time, keeping the rest in the package or covered with a tea
towel so that they don’t dry out. Lay them on a clean, dry surface and
place a spoonful of filling onto the middle of each wrapper.
Dip your finger into the water and
use it to moisten two adjoining edges. Fold the wonton over to form a
triangle, pressing out any air bubbles (so that they don’t turn into
floatation devices in the pot of boiling water), and press to seal.
Repeat with the remaining wontons
and filling. If you want to turn your ravioli into tortellini, moisten
the two corners at the base of the triangle, bring them together and
pinch them to seal.
EAT RIGHT AWAY: Bring a large pot of salted
water to a boil. Gently drop in as many as you want to cook, making
sure not to crowd the pot, and boil for five to six minutes, until they
float to the surface. Remove them from the water with a slotted spoon
and drain them well. Top with any sauce you like.
OR FREEZE FOR LATER: Arrange uncooked ravioli in
a single layer on a baking sheet or tuck them into ice cube trays, then
freeze. Then transfer them to freezer bags to store for up to six
months. Boil from frozen.
