SWISS CHARD RAVIOLI
Categories Cheese Leafy Green Appetizer Spring Winter Chard Bon Appétit
Yield Serves 8 as a first-course
Number Of Ingredients 16
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.
OYSTER MUSHROOM AND CHARD RAVIOLI
Wonton wrappers -- an easy alternative to homemade pasta -- encasetender oyster mushrooms, smoky prosciutto, and vitamin-C-rich ruby chard (diced stemsare on top). The ingredients add up to a substantial filling -- minus the usual high-fat cheese.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 10
Steps:
- Bring stock and 1/2 cup water to a simmer in a small saucepan. Add the mushrooms. Let stand until soft, about 20 minutes. Remove mushrooms with a slotted spoon, and transfer to a work surface; coarsely chop. Set aside. Pour soaking liquid through a fine sieve into a medium bowl; discard solids. Return soaking liquid to pan; set aside.
- Separate the leaves from the stems of chard; reserve stems. Coarsely chop leaves. (You should have about 4 cups of leaves.) Set aside. Cut stems into 1/4-inch dice. Add stems and thyme to soaking liquid in pan, and bring to a simmer. Remove from heat; let stand 10 minutes. Pour through a fine sieve into a medium bowl. Reserve 1/4 cup simmered chard stems for garnish; discard remaining solids. Cover broth, and set aside.
- Heat oil in a large skillet over medium heat. Add prosciutto; cook, stirring occasionally, until crisp, about 5 minutes. Transfer to a plate. Add onion to the skillet; cook, stirring occasionally, until translucent, about 3 minutes. Stir in mushrooms and chard leaves. Cook, stirring occasionally, until chard is wilted, about 5 minutes. Transfer to a medium bowl; let cool completely. Coarsely chop prosciutto; stir into chard mixture. Add Parmesan and stir to combine.
- Working with a few wrappers at a time, put 1 heaping tablespoon mixture onto the center of each wrapper. Brush edges with water. Top each filled wrapper with another wrapper. Press edges and centers to seal. (Uncooked ravioli can be frozen in a single layer on a baking sheet and then stored in a resealable plastic bag up to 1 month.)
- Bring a large pot of water to a boil. Add salt. Add ravioli in batches; cook until they rise to the top and are heated through, about 3 minutes. Carefully transfer 3 ravioli to each serving bowl; cover. Repeat with remaining ravioli.
- Bring the broth to a simmer. Spoon 1/4 cup broth into each bowl; garnish with reserved chard stems.
Nutrition Facts : Calories 194 g, Cholesterol 10 g, Fat 4 g, Fiber 2 g, Protein 8 g, Sodium 666 g
SAUTEED WILD MUSHROOMS WITH MUSHROOM RAVIOLI
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large skillet heat oil and butter over medium high heat. Add shallot and cook for 1 minute. Stir in mushrooms and cook until wilted, about 3 minutes. Add wine or other liquid and bring to a simmer. Stir in cream and return to boil. Add cooked ravioli and some of the reserved pasta water and toss to coat. Simmer for 2-3 minutes. Serve hot with grated parmesan.
OYSTER MUSHROOM AND CHARD RAVIOLI
Steps:
- Bring the stock and 1/2 cup water to a simmer in a small saucepan. Add the mushrooms. Let stand until soft, about 20 minutes. Remove the mushrooms with a slotted spoon, and transfer to a work surface; coarsely chop. Set aside. Pour the soaking liquid through a fine sieve into a medium bowl; discard the solids. Return the soaking liquid to the pan; set aside.
- Separate the leaves from the stems of the chard; reserve the stems. Coarsely chop the leaves. (You should have about 4 cups leaves.) Set aside. Cut the stems into 1/4-inch dice. Add the stems and thyme to the soaking liquid in the pan, and bring to a simmer. Remove from heat; let stand 10 minutes. Pour through a fine sieve into a medium bowl. Reserve 1/4 cup simmered chard stems for garnish; discard the remaining solids. Cover the broth, and set aside.
- Heat the oil in a large skillet over medium heat. Add the prosciutto; cook, stirring occasionally, until crisp, about 5 minutes. Transfer to a plate. Add the onion to the skillet; cook, stirring occasionally, until translucent, about 3 minutes. Stir in the mushrooms and chard leaves. Cook, stirring occasionally, until the chard is wilted, about 5 minutes. Transfer to a medium bowl; let cool completely. Coarsely chop the prosciutto; stir into the chard mixture. Add the Parmesan, and stir to combine.
- Working with a few wrappers at a time, put 1 heaping tablespoon mixture onto the center of each wrapper. Brush the edges with water. Top each filled wrapper with another wrapper. Press the edges and centers to seal. (Uncooked ravioli can be frozen in a single layer on a baking sheet and then stored in a resealable plastic bag up to 1 month.)
- Bring a large pot of water to a boil. Add salt. Add the ravioli in batches; cook until they rise to the top and are heated through, about 3 minutes. Carefully transfer 3 ravioli to each serving bowl; cover. Repeat with remaining ravioli.
- Bring the broth to a simmer. Spoon 1/4 cup broth into each bowl; garnish with reserved chard stems.
- Fit to eat recipe
- (Per serving)
- Calories: 194
- Fat: 4g
- Cholesterol: 10mg
- Carbohydrate: 32g
- Sodium: 666mg
- Protein: 8g
- Fiber: 2g
SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS
Made this up when I had Swiss chard and did not know what to do with it. Added whatever I had in the fridge. Added some white wine and voila. Yummy. You can also use other veggies or seasoning you have on hand.
Provided by BramptonMommyof2
Categories Side Dish Vegetables Greens
Time 31m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 7.8 g, Fat 10.4 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 204.9 mg, Sugar 2.8 g
More about "oyster mushroom and chard ravioli recipes"
HOMEMADE RAVIOLI WITH SWISS CHARD RECIPE BY BRADLEY …
From thedailymeal.com
OYSTER RAVIOLI WITH CHAMPAGNE SAUCE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
CREAMY WILD MUSHROOM RAVIOLI - COOKING MY DREAMS
From cookingmydreams.com
OYSTER MUSHROOM AND CHARD RAVIOLI - MEDITERRANEAN RECIPES
From fooddiez.com
OYSTER MUSHROOM AND CHARD RAVIOLI RECIPE | RECIPE
From pinterest.ca
THE 10 BEST OYSTER MUSHROOM RECIPES - BOSS OYSTER
From bossoyster.com
10 OYSTER MUSHROOM RECIPES YOU HAVE TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
OYSTER MUSHROOMS SWISS CHARD AND SPAGHETTI - SABRINAS ORGANIZING
From sabrinasorganizing.com
25 RECIPES FOR OYSTER MUSHROOMS - FAST AND FUN MEALS
From fastandfunmeals.com
SWISS CHARD ROLLS WITH BUCKWHEAT AND OYSTER MUSHROOMS
From ricardocuisine.com
OYSTER MUSHROOM AND CHARD RAVIOLI RECIPE
From pinterest.co.uk
OYSTER MUSHROOM RECIPES | ALLRECIPES
From allrecipes.com
WILD RICE WITH OYSTER MUSHROOMS & SWISS CHARD - ELLE …
From ellerepublic.de
RAVIOLI WITH MUSHROOMS AND CHARD RECIPE | REAL SIMPLE
From realsimple.com
11 WAYS TO COOK OYSTER MUSHROOMS (+ 20 RECIPES TO TRY FIRST)
From mypureplants.com
MUSHROOM RAVIOLI WITH SPINACH - JULIA'S ALBUM
From juliasalbum.com
RAVIOLI OF MEYER LEMON SCENTED CHARD, LEEKS, AND MUSHROOMS
From highgroundorganics.com
CREAMY SQUASH RAVIOLI WITH OYSTER MUSHROOMS - VERY VEGAN VAL
From veryveganval.com
BEST SWISS CHARD RAVIOLI WITH HOMEMADE PASTA RECIPES | FOOD …
From foodnetwork.ca
RAVIOLI RECIPE WITH CHARD AND BACON FOAM - GREAT ITALIAN CHEFS
From greatitalianchefs.com
RED CHARD AND OYSTER MUSHROOM TOAST RECIPE - HONEST COOKING
From honestcooking.com
OYSTER MUSHROOM AND CHARD RAVIOLI - MEALPLANNERPRO.COM
From mealplannerpro.com
OYSTER MUSHROOM AND CHARD RAVIOLI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CREAMY MUSHROOM RAVIOLI WITH CHARD - GOOD EGGS MEAL KITS
From goodeggs.com
RAVIOLI WITH MUSHROOMS AND CHARD RECIPE - MEDITERRANEAN RECIPES
From fooddiez.com
32 OYSTER MUSHROOM RECIPES IDEAS - PINTEREST.FR
From pinterest.fr
ONE POT MUSHROOM AND SWISS CHARD PASTA - HOW SWEET EATS
From howsweeteats.com
RAVIOLI WITH MUSHROOM RAGU - HITHER & YOND
From hitherandyond.com
OUR FAVORITE RAVIOLI RECIPES | MARTHA STEWART
From marthastewart.com
DUCK CONFIT RAVIOLI WITH SWISS CHARD AND MUSHROOM BUTTER SAUCE
From allthingsconsideredyummy.com
10 BEST OYSTER MUSHROOMS PASTA RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love