Friday, May 27, 2011
Here it comes
I am still waiting for a splash of color other then the spectrum of green that goes beyond the pantone chart. Rhubarb, strawberries and radishes continue to accent and excite my meals. Anxiously, I anticipate the ripening of those nascent cherry tomatoes and blossoms of crooked-necked zucchini to morph into those elongated, carved squashes.
I am still visiting with continuous theme in my life, patience.
Instead of biting at the bit for what is coming I remind myself the practice being in the moment, where all that is expected will be when its time is right – this afternoon; tomorrow; next Wednesday. Until, I will revel in the bounty laid out before and season it to its full potential.
Swiss Chard Won-ton Raviolis - yields 8 servings
1 bunch red or white Swiss chard (approx. 2 pounds)
2 garlic cloves - finely minced
3/4 cup Parmesan cheese
Salt and pepper
1-package Won-ton wrappers (approximately 50 count)
1/2-cup olive oil
Remove the rib from the leaves of the Swiss chard. Wash both, but keep them separate. Bring a four-quart pot of water to a boil and cook the leaves for 3 to 4 minutes. Drain. Roughly chop the leaves. Meanwhile, dice the ribs into small pieces and sauté in 2 tablespoons of olive oil with the garlic for 5 minutes. Drain the ribs through a fine sieve over a large bowl collecting the cooking liquid given off from the cooked ribs. Reserve the liquid.
Toss the Swiss chard leaf, rib and cheese together. Taste and correct seasoning with salt and pepper.
On a won-ton skin place about a tablespoon’s worth of the Swiss chard mixture in the center of the skin. Lightly dampen the edges with water and lay another won-ton skin on top. Carefully, squeeze out any air from the ravioli and pinch the edges to seal. Place the completed raviolis on a tray lightly dusted with corn starch (this helps prevent the raviolis from sticking to the surface). Continue with the rest.
Pre-heat the oven to 350 degrees.
Lightly oil a baking tray and lay the raviolis down in a single layer. Lightly brush the tops of the raviolis with oil. Place in the oven and bake for 8 to10 minutes, or until golden brown.
Bring the reserved Swiss chard liquid to a boil, season with salt and pepper and add remaining oil. Drizzle a little liquid over each serving.