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
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Maan Jatt
[email protected]I made these ravioli for a party and they were a huge hit! Everyone loved them.
Yojana Bhusal
[email protected]These ravioli were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Elijah Hawley
[email protected]I'm not a vegetarian, but I loved these ravioli. They were so flavorful and satisfying.
pakistan background
[email protected]These ravioli were a bit too time-consuming to make, but they were worth it. They were so delicious!
Solomon Emmanule
[email protected]I love the combination of oyster mushrooms and chard in this recipe. It's so unique and flavorful.
Md Ripon Hossain
[email protected]These ravioli were so good! I'll definitely be making them again.
ganidu gada
[email protected]I'm not sure what I did wrong, but my ravioli turned out mushy. Any suggestions?
santa Akhter
[email protected]These ravioli were delicious! The only thing I would change is to add a little bit more garlic to the filling.
Ade Rayo
[email protected]I had trouble getting the ravioli to seal properly. Any tips?
Tayven Byas
[email protected]These ravioli were a bit too salty for my taste, but otherwise they were delicious.
Shujat Naqvi
[email protected]I'm not a fan of chard, but I loved these ravioli. The filling was so flavorful and the pasta was cooked perfectly.
gamer six
[email protected]I made these ravioli for dinner last night and they were a hit! My family loved them.
Boateng Isaac
[email protected]These ravioli look beautiful and delicious. I can't wait to try them.
Mark Dorch
[email protected]I love the idea of using oyster mushrooms and chard in ravioli. I'll have to try this recipe soon!
Golden Aka
[email protected]These ravioli were amazing! The filling was so flavorful and the pasta was cooked perfectly. I'll definitely be making these again and again.
Abiral Magar
[email protected]The ravioli were a bit too thick for my taste, but the filling was delicious. Next time I'll try rolling the pasta dough thinner.
Kain
[email protected]This recipe was easy to follow and the ravioli turned out great! I used a mix of shiitake and oyster mushrooms, and I added a little bit of garlic to the filling. Served with a simple tomato sauce, they were delicious.
Manish Xettri
[email protected]I've never been a huge fan of ravioli, but this recipe changed my mind. The filling was flavorful and the pasta was cooked perfectly. I'll definitely be making these again.
Claudia Leos
[email protected]These ravioli were a delight to make and even better to eat! The combination of oyster mushrooms, chard, and ricotta cheese was perfect, and the pasta dough was cooked to perfection.