Swiss Chard, Bacon, And Ricotta Ravioli with Tomato Sauce

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Try this Swiss Chard, Bacon, And Ricotta Ravioli with Tomato Sauce recipe, or contribute your own.


; chopped (about 1/2
1 c Prepared tomato sauce;
2 tb Grated Parmesan; fresh
3 sl Bacon
1/2 ts Garlic; minced
3 c Chopped Swiss chard; stems
1/2 c Ricotta cheese
; leaves washed and
; pound)
24 Won ton wrappers*; thawed if

Original recipe makes 1 servings



*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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