Recipes from Locust Grove’s Sunset Sensations September Featured Chef

Anthony Moustakas of Gourmet to Go & Slammin’ Salmon has generously supplied the 2 recipes he demonstrated on September 13, 2012 at Locust Grove’s Sunset Sensations. He was September featured chef .

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


  1. Separate stems of chard from leaves. Dice stems, and set aside. Coarsely chop leaves; there should be about 3 cups of packed leaves.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. Bake for 30 minutes or until golden brown,
  4. 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).

Gourmet to Go & Slammin’ Salmon
3267 Franklin Avenue
Millbrook, NY 12545
Tele: 1 866-729-9463

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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.

About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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36 Responses to Recipes from Locust Grove’s Sunset Sensations September Featured Chef

  1. hotlyspiced says:

    The ravioli sounds absolutely delicious and great to have a recipe from such a great chef. Brown butter and sage is such a great combination xx

  2. The ravioli definitely captured my interest mt friend but both are awesome recipes 🙂

    Choc Chip Uru

  3. You could put brown butter and sage sauce over a paper towel and I’d love it. Both of these recipes would make me very happy indeed.

  4. Daphne says:

    I’m so used to the brown butter and sage covering pumpkin ravioli. I’m guessing the chard would taste wonderful.

  5. ceciliag says:

    Oh i have swiss chard, wonton wrappers and piles of exciting, i can make this today! c

  6. The tomato tart looks so delicious! Bet the swiss chard raviolis taste marvelous!

  7. ChgoJohn says:

    Great recipe post, Norma. I’ve often thought of using chard in place of the spinach my family uses in our ravioli. I’ve had wonton ravioli on my list of recipes to post for some time now. They are so easy to use and make home-made ravioli more accessible for many people.

  8. I love that tomato pie Norma
    so simple yet I am sure tastes great!

  9. Ooh lovely Norma, thank you! We’ve just started growing swiss chard, and it’s going crazy in the backyard!

  10. Hi Norma, thank you for two wonderful recipes. Wonton wrappers are a great shortcut when in the hurry, I used it often in Seattle, when I worked and needed to make a quick dinner. Don’t tell my mother though, she wouldn’t approve it…:)

  11. Love the look of that tomato slice on your pizza!

  12. Eha says:

    Yes, I am keen to try your ravioli recipe too: only began using wonton wrappers a short way back myself to save just some time – works fine !! I have a tendency these days to use chard, spinach, silverbeet and bok choi almost interchangeably rather than postpone making a recipe: am pretty far from shops 🙂 !

  13. wok with ray says:

    Thank you for sharing these two recipes. The pie looks delicious and I would probably have two slices. Have a good weekend, Norma!

  14. Eva Taylor says:

    I love cooked tomatoes like this, it definitely brings out the sweetness. And the gruyére is a perfect pairing. I would add a few stems of arugula or rocket and drizzle with a balsamic reduction. Yum.

  15. I’m curious of your butternut squashes test 🙂 And your salad is not simple, it was made out of your own vegetables, so it had to be amazing!

    • Norma Chang says:

      Hello Marta,
      The nail test is: gently pressing ones thumbnail on the squash’s skin, if the nail pierces the skin, the squash is not ready, wait a few more days and try again.
      Yes, the salad was amazingly fresh. Went to the garden, picked the ingredients and made the dish don’t get any fresher.

  16. Sophie33 says:

    You made your ravioli made with wonton wrappers: such a clever & tasty idea because making pasta from scratch takes a long time to make! 🙂 MMMMMMM & that Southern tomato pie is also a big winner in my book! 🙂 MMMMMMMMMMM!

  17. Hi Norma,

    Love the sound of that ravioli-and with the wonton wrappers should be even easier to make. Still got some Swiss Chard and spinach in the garden to harvest and I made ricotta cheese for the first time this week and even amazed myself how well it turned out so can now put it to excellent use.

    Thanks Norma!!

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