(6 servings)
Making pasta by hand is one of our favorite family activities, but when we’re short on time and have a hankering for fresh ravioli we turn to an easy shortcut: prepared wonton skins. You’ll find these handy squares in the refrigerated section of most grocery stores. They’re not as good as homemade pasta sheets, but perfect in a pinch. Precut in just the right size for a turnover triangle, if you tuck the two points opposite the right angle together you have a tortelli-wonton look-alike.

The creamy ricotta-chard filling is simple and full of flavor. Substitute store-bought ricotta if you don’t have time to make your own, but seek out fresh if you can. Bellwether Farms makes a great one.

You can freeze uncooked ravioli by dusting with a bit of semolina (or all-purpose) flour and layering in a plastic container. Use within a couple of months.

Ingredients:

• One package wonton skins
• 1 Tablespoon olive oil
• 1 bunch chard or spinach, stems removed
• 2 cups fresh ricotta
• 1 egg, beaten
• 1 pinch ground nutmeg
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground pepper
• Tomato pasta sauce, preferably homemade, for serving
• Grated Parmesan cheese for serving

Method:

1. For filling, heat oil in a large skillet over medium. Add chard to the pan and cook until completely wilted. Remove from pan and chop finely.
2. In a bowl, combine ricotta, egg, nutmeg and Parmesan. Season with salt and pepper and mix thoroughly.
3.  Add chopped greens and mix to combine.
4. Lay won ton skins flat on a clean counter.
5. Place a dollop of filling on one square.  Moisten two adjacent edges of the square with water and fold the square in half to create a triangle.  Press the edges to securely seal.  Repeat for all of the squares.
6. Bring a pot of water to boil.  Add a large pinch of salt.
7. Warm pasta sauce in another pan.
8. Carefully add as many ravioli as you like to the pot.  Usually about 6-8 per person is sufficient.  Turn down the heat so the water is no longer boiling, but remains just at a simmer.  Boiling water will cause the delicate triangles to burst open and lose their filling.  Cook for about 2-4 minutes until al dente (a taste test is the best way to check).
9. Using a slotted spoon remove ravioli from pot and place into individual serving bowls.  Add a drizzle of good-quality olive oil on top, a large spoonful or two of tomato sauce and a sprinkling of Parmesan.  Enjoy.