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ingredients:
Makes
about 28
1 tablespoon salt
1 bunch (1⁄2 pound) red or green chard or
spinach, tough stems removed, shredded (about 6 cups)
1 tablespoon olive
oil
1⁄2 cup finely chopped yellow onion
1 clove garlic, peeled,
minced
1 teaspoon chopped fresh marjoram or 1⁄4 teaspoon dried
1⁄4-1⁄2
teaspoon salt
1⁄4 cup part-skimmed ricotta cheese
2 tablespoons grated
Parmesan cheese, plus additional for garnishing
1 package gyoza or wonton
wrappers
4 cups chicken or vegetable stock
Topping
3 ounces assorted mushrooms, sliced
1
tablespoon olive oil
Salt and freshly ground pepper
OR
3-4 chopped Roma
tomatoes
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![light and easy]()
ravioli with red chard, ricotta, and sautéed mushrooms
Gyoza, Japanese pot sticker wrappers, make a very light
ravioli. You could substitute wonton wrappers, which can be filled and cut into
circles with a biscuit cutter. A topping of sautéed mushrooms or freshly chopped
Roma tomatoes adds a nice touch.
1. Bring a deep pot
of water to a boil. Add salt and chard. Boil, uncovered, for about 2
minutes or until wilted. Drain, rinse in cool water, and drain again. Set aside.
Don’t wash saucepan.
2. Meanwhile, in a large skillet, heat olive oil over medium-low
heat. When hot, add onion and garlic, and sauté until onion is translucent.
Watch that garlic doesn’t burn. Add drained chard and stir over medium heat to
remove remaining moisture. Stir in marjoram and salt. Scrape chard to a plate to
cool quickly. Don’t wash skillet. When chard is cool, add ricotta and 2
tablespoons Parmesan cheese.
3.
Have a little dish of water close by when
assembling the ravioli. Lay several rows of wrappers on a cutting board. Place a
teaspoon of filling on each one. Using your finger, paint half the outside edge
with a little water, keeping your hands relatively dry. Fold over and press to
seal. To be certain edges are sealed, run a rotary or biscuit cutter with fluted
edges around outside.
4. Set ravioli on a parchment- or waxed paper-lined baking pan.
Continue making rest of ravioli, letting them dry out slightly, turning them
over occasionally. Cook immediately or cover with plastic and refrigerate up to
several hours.
5. Bring chicken stock to a simmer in the deep pot. If using the
mushroom topping, at the same time place olive oil in skillet over medium-low
heat. Add sliced mushrooms and sauté until they begin to color. Salt and pepper
to taste.
6. Gently drop ravioli into chicken stock in batches and simmer
for 3 minutes. Remove to serving bowls. Add a little of the stock to the bowl.
Top with mushrooms or chopped tomatoes and sprinkle with fresh
Parmesan.
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