New Hampshire CSA
___________________________________________________________________________________________
TM 2010 New Hampshire CSA LLC
Recipes we love...
Recipe By: Martha Stuart
Serving Size: 4
Summary:
The secret to this dish is wonton wrappers, which are used in place of
pasta. Available at most Asian-food stores, they come in packages of about
100; wrap unused wrappers in plastic, and freeze. (You may want to freeze
them in single-recipe-size batches.)
Ingredients:
3/4 lbs. ruby chard, washed and dried
1 1/2 tablespoons unsalted butter
1 medium shallot, minced
6 fresh sprigs thyme
Salt and freshly ground pepper
6 tablespoons ricotta cheese
3 tablespoons freshly grated Parmesan cheese
1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth,
skimmed of fat
24 three-and-a-half-inch square wonton wrappers
1 large egg, lightly beaten
Directions:
1. Separate stems of chard from leaves. Dice stems, and set aside. Coarsely
chop leaves; there should be about 3 cups of packed leaves.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place three ravioli in each bowl. Garnish with remaining thyme leaves.
Serving Size: 4
Summary:
The secret to this dish is wonton wrappers, which are used in place of
pasta. Available at most Asian-food stores, they come in packages of about
100; wrap unused wrappers in plastic, and freeze. (You may want to freeze
them in single-recipe-size batches.)
Ingredients:
3/4 lbs. ruby chard, washed and dried
1 1/2 tablespoons unsalted butter
1 medium shallot, minced
6 fresh sprigs thyme
Salt and freshly ground pepper
6 tablespoons ricotta cheese
3 tablespoons freshly grated Parmesan cheese
1 3/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth,
skimmed of fat
24 three-and-a-half-inch square wonton wrappers
1 large egg, lightly beaten
Directions:
1. Separate stems of chard from leaves. Dice stems, and set aside. Coarsely
chop leaves; there should be about 3 cups of packed leaves.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place three ravioli in each bowl. Garnish with remaining thyme leaves.