Recipe courtesy of Martha Stewart
55 min
30 min
4 servings



Separate stems of chard from leaves. Dice stems, and coarsely chop leaves. You should have about 3 cups packed leaves.

In a medium skillet, melt butter over medium heat. Add shallot, and cook, stirring, until translucent, about 30 seconds. Add chard leaves, 3/4 teaspoon thyme leaves, salt and pepper to taste. Cook, stirring, until completely wilted, about 2 minutes. Transfer to a medium bowl, and refrigerate until cool, about 5 minutes. Stir in ricotta and Parmesan. Season, to taste.

In a small saucepan, combine stock, 1 sprig thyme, and chard stems. Bring to a boil. Lower heat to a simmer, and cook for 3 minutes. Remove from heat. Let stand until the liquid is dark pink, 5 to 10 minutes. Strain through a sieve, season with salt and pepper; set aside.

Place 12 wonton wrappers on a clean work surface. Mound a slightly heaping tablespoon filling in center of each wrapper, brush edges with beaten egg. Top each square with a second wrapper. Press edges together to seal.

Bring a large pot of water to a boil. Add salt. Working in batches, add ravioli. Cook until the ravioli are translucent and have risen to the surface, 1 to 2 minutes. Meanwhile, ladle about 1/4 cup broth into each of 4 shallow bowls. Using a slotted spoon, remove ravioli, placing 3 in each bowl. Garnish with remaining thyme leaves.




Recipe courtesy of Alton Brown

Lobster Ravioli

Recipe courtesy of Guy Fieri

Fried Ravioli

Recipe courtesy of Giada De Laurentiis

Spinach and Mushroom Ravioli

Recipe courtesy of Giada De Laurentiis

Neely's Chickpea, Ham and Swiss Chard Soup

Recipe courtesy of Gina Neely|Pat Neely

Turkey Cutlets with Fried Ravioli

Recipe courtesy of Rachael Ray

Ravioli with Creamy Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Cheese and Herb Ravioli Filling

Recipe courtesy of Tyler Florence

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking