Swiss Chard Ravioli with Brown Butter and sage
- 3/4 pound 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
- 1 cup freshly grated Parmesan cheese
- 1 Stick of unsalted Butter
- 6 sage leaves rough chopped
- 24 three-and-a-half-inch square wonton wrappers
- 1 large egg, lightly beaten
- Separate stems of chard from leaves. Dice stems, and set aside. Coarsely chop leaves; there should be about 3 cups of packed leaves.
- 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.
- Combine 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.
- 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.
- Place Butter in a pan and cook over a med flame until the butter just starts to become light brown with a slight nutty aroma and add the sage, then turn the heat off.
- 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 and place in a bowl with the brown butter and sage. Place three ravioli in each bowl. Garnish with Parmesan cheese.
I would never thought of using wonton wrappers to make ravioli, but it worked and was really good. Loved the combination of sage and Swiss chard. Unfortunately I did not take photo of the plated dish.
Southern Tomato Pie
- 6 slices of Gruyere Swiss
- 1 9-inch deep dish pie shell
- 1 cup cooked sliced shallots
- 4 fresh basil leaves, chopped
- 4 tomatoes sliced
- 1.5 tablespoon Dijon mustard
- grated parmesan cheese
- salt and pepper
- Preheat oven to 350 degrees.
- First, let the pie shell come to room temperature so you can flatten it out on a flour work surface, being sure to pinch the edge and form a nice crust. With a pastry Brush – brush the Dijon mustard on the pie shell then spread the cooked shallots evenly on the pie shell. Next layer the gruyere Swiss followed with the slice tomatoes. Finally season with salt & pepper and finish with a sprinkle of parmesan and chopped basil.
- Bake for 30 minutes or until golden brown,
- To serve, cut into slices and serve warm.
Chef Anthony used heirloom tomatoes and I think that’s what made it so delicious. Too bad I could not have a 2nd slice. This was the first time I had southern tomato pie. No idea it was so easy to make. Need to get to the farmers’ market for some heirloom tomatoes (mine are all gone for the season).
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