Bacon and Chard Ravioli
April 22, 2010
April 22, 2010
FILLINGS:
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
ASSEMBLE THE RAVIOLI
1 pkg. wonton wrappers, thawed
2–3 cups (500–750 mL) fillings
Sauce: tomato sauce, pesto, browned butter or oil, alfredo sauce
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.
Published May 2010