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Author Notes: I love finding new ways to work greens into my dishes (aka: convincing my husband that they are delicious). I use whatever greens look best at market, but swiss chard is my favorite. You can use either good quality pre-made ravioli (perfect for weeknight dinner) or make your own when you have more time and energy. You can make this with more aggressive flavor by adding garlic and herbs, but I like the clean simplicity of highlighting the few ingredients. - MGrace
- 12 cheese ravioli (homemade or store-bought)
- 1 bunch Swiss Chard or other tender green, washed and chopped
- 3 tablespoons olive oil
- 1 shallot, finely chopped
- 1/4 teaspoon chili flakes
- 1 cup tomato, chopped (fresh or canned) - cherry tomatoes are good here
- 1.5 cups white wine
- 1-2 tablespoons butter
- Bring a pot of water to boil for ravioli
- Heat large saute pan over medium high, add two tablespoons olive oil, add swiss chard, season with salt & pepper, saute until tender, about 3-4 min. Remove from pan and set aside.
- Heat saute pan over medium, add one tablespoon olive oil. Saute shallots until tender. Add chili flakes and tomato, saute about one minute. Add white wine and bring to a low simmer until harshness of wine has cooked off and sauce has reduced somewhat.
- Add swiss chard back to sauce and bring back up to low simmer. Taste and season as needed. This will be quite brothy.
- Turn off heat and whisk in 1-2 tablespoons of butter (per your preference)
- Cook ravioli as directed
- Split swiss chard and broth into two large heated pasta bowls top with six ravioli each. Enjoy!
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