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Try this Swiss Chard, Bacon, And Ricotta Ravioli with Tomato Sauce recipe, or contribute your own. "Cheese" and "September 1" are two of the tags cooks chose for Swiss Chard, Bacon, And Ricotta Ravioli with Tomato Sauce.
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*available at Asian markets and most supermarkets Make filling: In a large heavy skillet cook bacon over moderate heat until crisp and with a slotted spatula transfer to a cutting board. Chop bacon fine. Remove all but 1 tablespoon fat from skillet and heat remaining fat over moderately high heat until hot but not smoking. Cook chard and garlic, stirring, until chard is tender, about 2 minutes. Transfer chard mixture to a bowl and cool. To chard mixture add cheeses, 2 tablespoons bacon, and salt and pepper to taste. Bring a large saucepan of salted water to a gentle boil. Put a won ton wrapper on a lightly floured surface and mound 1 tablespoon filling in center of wrapper. Brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air. Seal edges well and transfer ravioli to a kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, turning them occasionally to dry slightly. Cook ravioli in water at a gentle boil 6 to 8 minutes, or until they rise to surface and are tender. (Do not let water boil vigorously once ravioli have been added.) With a slotted spoon transfer ravioli as cooked to a kitchen towel to drain. Divide ravioli between 2 plates and spoon sauce over them. Garnish ravioli with remaining tablespoon bacon. Serves 2 as a main course. Gourmet September 1994
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