Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
  Falafel
Fish
  Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Jewish Holidays --> Shavuot

Swiss Chard Ravioli in wonton skins
Serves 4
Recipe Ingredients:

Bring 2 quarts salted water to a boil. While the water is heating, prepare the filling. Rinse the chard well. Remove the ribs from the chard and cut up the leaves into thin strips - about 1/2 an inch. Boil the chard for 3 to 4 minutes, drain, and immediately rinse under cold water. Squeeze the chard to remove as much water as possible. Chop the chard very fine and put it into a mixing bowl. Add the ricotta and salt and pepper to taste.

Lay out the wonton wrappers on a cutting board. Put 1 teaspoon of the chard puree in the center of each. Wet the perimeter of each wrapper with water** and top with another wonton skin. Press down on the edges to seal. You can trim the edges with a round or fluted edge cutter if you wish. Repeat with the remaining wrappers and chard.

**When making this recipe I found using water did not seal the wonton wrappers and water got into the filling. Instead, beat one egg white, brush the bottom wonton wrapper with the egg white and then add the puree and top with another wrapper. I also used one wrapper, brushed two edges with egg white and folded it over to make a triangle. I found the egg white made a great "glue" and the ravioli came out perfect.

To cook fresh pasta, bring 4 quarts of salted water to a boil, add the pasta and cook for 3 to 5 minutes, until the pasta is floating. Strain and serve.

TIP: Top with a simple marinara sauce and grated Parmesan cheese.


TIP: Add 1/3 cup grated parmesan to the puree along with 1 tsp. onion powder, 1/2 tsp ground thyme and 1/2 tsp garlic powder.

 

Chinese cuisines, Vegetable, Dairy, Vegetable, vegetarian, Shavuot, Swiss Chard, Ricotta Cheese

A wonton (also spelled wantan, wanton, or wuntun in transcription from Cantonese; Mandarin: hśndłn) is a type of dumpling commonly found in a number of Chinese cuisines.
Suggestion:
 
Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods