Red Chard & Chevre Ravioli

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* Exported from MasterCook *

 

Red Chard & Chevre Ravioli

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 bunch red Swiss chard

3 tablespoons olive oil

1 medium onion -- chopped medium fine

4 cloves garlic -- sliced

1 teaspoon sea salt

4 tablespoons water

2 tablespoons unbleached white flour

2 quarts water

1 package ravioli or wonton skins

3 ounces chevre

 

Wash chard well and remove stems, cut stems and leaves into 1 " pieces.

 

In a large skillet, heat olive oil; saute onion and garlic until lightly browned

and transparent; about 2 minutes. Add chard stems and saute about 2 minutes,

then add the leaves and saute for another 2-3 minutes. Add salt, stir well.

Take off heat and let cool.

 

Mix 4 tablespoons of water with 2 tablespoons of flour to form a paste that will

serve as a " glue. "

 

In a large pot, bring 2 quarts of water to a boil. Turn down the heat and let

simmer while you prepare the ravioli squares.

 

Take out ravioli squares one by one. Lay flat on workspace. Spoon one

tablespoon of the chard filling and 1 teaspoon of chevre in the center of each

ravioli square. Brush some of the flour glue around the edges. Top with

another square and press; make sure you squeeze out the air from each pocket.

Repeat for remaining ravioli squares.

 

Place in boiling water. Cook for about 2 minutes or until they rise and the

dough becomes transparent. Remove gently with slotted spoon.

 

Serve with Red Bell Pepper Sauce.

 

note: the filling for this ravioli can be prepared and refrigerated up to 2

days in advance.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 104 Calories; 10g Fat (85.5% calories

from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 486mg

Sodium. Exchanges: 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0