- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 30 minutes plus cooling time
- Effort: easy
- 1 tbsp olive oil
- 1 small red onion, finely diced
- 2 cloves garlic, finely chopped
- 4 leaves swiss or ruby chard, stalks removed
- 200 g ricotta cheese
- 1 tbsp chopped basil
- 24 wonton wrappers, thawed if frozen
- plain flour, for dusting
- egg wash, for brushing
- extra virgin olive oil, for drizzling
- 25 g rocket
- 4 tbsp toasted pine nuts
- 25 g parmesan shavings
Tips and Suggestions
If swiss or ruby chard is unavailable, you can replace it with tender young spinach leaves.
1. Heat the olive oil in a frying pan and sauté the onion and garlic for about for 5 minutes until softened but not coloured. Add the chard and cook for 2-3 minutes until just wilted, stirring regularly. Remove from the heat and leave to cool completely.
2. Squeeze out any excess moisture from the chard mixture then finely chop. Place in a bowl and stir in the ricotta cheese and basil. Season to taste and mix well.
3. Place 12 wonton wrappers on a lightly floured work surface and spoon a heaped teaspoon of the chard mixture into centre of each one. Brush the edges with egg wash and carefully cover with the remaining wonton wrappers, pressing down gently around the edges to shape into ravioli parcels. You can use a small fluted cutter to shape the rims, if liked, and discard the leftover scraps of wonton pastry.
4. To cook, bring a large pan of salted water to the boil, add the ravioli and cook for about 2 minutes, until they float to the top of the pan at this point they should be just cooked through. Drain well and arrange on warmed plates.
5. Drizzle with olive oil, scatter over the wild rocket, then sprinkle the toasted pine nuts and Parmesan shavings on top and serve.
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