Swiss Chard Ravioli -- Bring on the CSA Farm Share Adventures

Now that I have been in PA for a while,  I have finally found a Community Supported Agriculture Farm that sells shares like Red Fire Farm in Hadley, MA. I loved getting my bag of veggies and figuring out what I was going to do with the not so familiar and down right unfamiliar.

Spoutwood Farm is my CSA share of choice this year. Jonathan is the farmer and was very kind to walk me thru the pick up process during my first week. They are extremely organized to the point of organizing the line of produce from heaviest to lightest so you can walk in with your re-useable Spoutwood Bag without having to think about what is going to crush other items.

Many interesting things were in the bag but this recipe uses the Swiss chard, savory and sage. My husband has decided that anything with sage butter on it will taste good.


Swiss Chard Ravioli
adapted from Bon Appetit May 1999
3 servings

1/4 cup water
1/2 lb Swiss chard, center spine and stems trimmed
1/2 c cup part skim ricotta cheese
3 Tbsp freshly grated Asiago cheese (Parmesan is just as good but this is what I had in the fridge)
2 Tbsp egg substitute
1/2 garlic clove, minced
1 tsp chopped fresh savory
1/4 teaspoon salt
Ground black pepper to taste

32 wonton wrappers (available in a Chinese market or the refrigerator section of the supermarket)
 
1/4 cup butter
1 bunch fresh sage leaves ..... as many as you want to eat
 
Bring water to boil. Add chard leaves. Cover; cook until tender but still bright green, about 2- 3 minutes. Drain. Cool slightly. Squeeze dry by rolling in a paper towel and squeezing. Chop chard finely. Transfer to large bowl. Mix in ricotta, Asiago cheese, egg substitute, garlic, savory, salt, and pepper.
Line baking sheet with wax paper or parchment; sprinkle with flour. Place 1 wonton wrapper on work surface. Spoon generous 1 teaspoon chard mixture into center of wrapper. Dampen your finger with water and moisten the edges of the wrapper. Top with another wrapper. Press edges together to seal. Transfer to baking sheet. Repeat with remaining wrappers, egg substitute and chard mixture.
Melt butter in small skillet. Add sage; stir until frizzled. 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. Your will know they are cooked when they float to the top. Transfer ravioli to large shallow bowl.
Pour sage butter over ravioli and toss. Serve, passing additional Asiago cheese alongside, if desired.