Swiss Chard And Sweet Pea Manicotti Recipes

SWISS CHARD AND SWEET PEA MANICOTTI

Steps:

• Preheat the oven to 400 degrees F. Grease a 13 by 9-inch glass baking dish liberally with butter. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with cold water. Set aside. For the Filling: Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta cheese, peas, mozzarella cheese, Parmesan cheese, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Spoon the mixture into the prepared pastry bag and fill each manicotti shell with the filling. Place the stuffed manicotti in the prepared baking dish. For the Fontina Fonduta Sauce: In a medium heavy-bottomed saucepan, bring milk and cream to a simmer, over medium heat. Reduce heat to low. Add the fontina cheese and cook, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat. Stir in the Parmesan cheese and basil. Pour the sauce over the stuffed manicotti and sprinkle with the mozzarella cheese. Bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes before serving.

CHICK-PEAS AND SWISS CHARD

Steps:

• Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.

SWISS CHARD MANICOTTI (WITH OAMC DIRECTIONS)

Steps:

• Cook the manicotti shells according to the package directions. Drain and set aside.
• Cook the Swiss chard by placing it in a pan on medium heat. Use only the water that is left on it from washing it. Continue stirring it until it is a similar consistency to cooked spinach.
• In a Ziploc bag (gallon size) combine Ricotta cheese, egg white, grated cheese, nutmeg, and cooked Swiss chard.
• Zip up bag and smoosh all ingredients together, mixing them well.
• Cut off a small corner of the bag and squeeze mixture into manicotti shells, placing filled shells side by side in a 9X12 baking dish.
• At this point you can freeze for OAMC to use later.
• In a frying pan, heat olive oil.
• Sauté onion, garlic, and tomatoes until the onions are cooked.
• Pour mixture on top of manicotti. If manicotti was frozen for OAMC use, thaw it in the refrigerator before pouring mixture over the top of it.
• Bake at 350 F for 45 minutes.

SAUTEED SWISS CHARD WITH PARMESAN CHEESE

Steps:

• Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.