| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Swiss | September 1 | 1 | servings |
INGREDIENTS
| 3 | sl | Bacon |
| 3 | c | Chopped Swiss chard; stems discarded, |
| ; leaves washed and | ||
| ; chopped (about 1/2 | ||
| ; pound) | ||
| 1/2 | ts | Minced garlic |
| 1/2 | c | Ricotta cheese |
| 2 | tb | Freshly grated Parmesan cheese |
| 24 | Won ton wrappers*; thawed if frozen | |
| 1 | c | Prepared tomato sauce; heated |
INSTRUCTIONS
FOR FILLING *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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