INGREDIENTS

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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