Swiss Chard
From the "Kids' Corner" - Swiss Chard Ravioli
Thanks to Benedictine University Dietetic Intern Erica Hanson for sharing this recipe. Erica says: “This recipe takes some work and more time than others, but would be a great afternoon project for a child and an adult. Kids will have fun getting a little messy and using their hands to make the raviolis.”
1/4 cup water
1 pound Swiss chard (or kale or spinach), center spine and stems trimmed
1 cup ricotta cheese
1/3 cup freshly grated Parmesan
1 large egg
1 garlic clove, minced
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon ground black pepper
64 gyoza (pot sticker) wrappers* (from two 12-ounce packages)
1 large egg white, beaten to blend
3/4 cup butter
1/4 cup chopped fresh sage
Additional grated Parmesan (optional)
Bring 1/4 cup water to boil in large pot. Add chard leaves. Cover; cook until tender but still bright green, stirring occasionally, about 3 minutes. Drain. Cool slightly. Squeeze dry. Chop chard finely. Transfer to large bowl. Mix in ricotta, 1/3 cup Parmesan cheese, egg, garlic, thyme, salt, rosemary and pepper. Line baking sheet with foil or plastic wrap; sprinkle with flour. Place 1 gyoza rapper on work surface. Brush surface of wrapper with some egg white. Spoon generous 1 teaspoon chard mixture into center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to baking sheet. Repeat with remaining wrappers, egg white and chard mixture to make 32 ravioli total. (Can be made 8 hours ahead. Cover and chill.)
Melt butter in heavy small skillet over medium heat. Add sage; stir 1 minute. Season with salt and pepper. Remove from heat. Working in batches, cook ravioli in large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer ravioli to large shallow bowl. Pour sage butter over ravioli and toss. Serve, passing additional Parmesan cheese alongside, if desired.
*Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.
Serves 8 as first course.
From www.epicurious.com.