Swiss Chard Mascarpone Ravioli Pan Seared And Drizzled With Truffled Creme Recipes

Steps:

• Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
• Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
• Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.

Steps:

• 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 wrapper 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.

Steps:

• Separate stems of chard from leaves. Dice stems, and set aside. Coarsely chop leaves; there should be about 3 cups of packed leaves.
• Melt butter in a medium skillet 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 leaves are completely wilted, about 2 minutes. Transfer to a medium bowl, and refrigerate until cool, about 5 minutes. Stir in ricotta, Parmesan, and salt and pepper to taste.
• Combine stock, 1 sprig thyme, and chard stems in a small saucepan. Bring to a boil. Lower heat to a simmer, and cook for 3 minutes. Remove from heat. Allow to sit until the liquid is dark pink, 5 to 10 minutes. Strain through a sieve, season with salt and pepper, and reserve.
• Bring a large pot of water to a boil. Meanwhile, lay 12 wonton wrappers on a clean work surface. Place a slightly heaping tablespoon of filling in center of each wrapper. Brush edges with beaten egg. Top each square with a second wrapper. Press edges together to seal.
• Add salt to boiling water. Add ravioli to boiling water, and cook until translucent and floating, 1 to 2 minutes. (Work in batches if necessary.) Remove from water with a slotted spoon. Ladle about 1/4 cup broth into each of four shallow bowls. Place three ravioli in each bowl. Garnish with remaining thyme leaves.