Swiss Chard, Bacon, And Ricotta Ravioli With Tomato Sauce

INGREDIENTS

INSTRUCTIONS

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  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 7169
Calories From Fat: 1457
Total Fat: 164.8g
Cholesterol: 997.9mg
Sodium: 14974.5mg
Potassium: 3747.4mg
Carbohydrates: 1132.8g
Fiber: 48.3g
Sugar: 27.8g
Protein: 274.2g