How perfect, then, to have a healthy, veggie-rich dinner that everyone will enjoy. This is one of my favorite dishes to make when time is short. In the spring substitute arugula or spinach for the chard; in the winter substitute kale or cabbage, and adjust times accordingly. As long as the garden keeps producing chard, we are happy to eat it.
A drizzle of a reduction of balsamic vinegar — balsamic vinegar and a little sugar cooked down until syrupy — elevates the dish to make it a dinner for special occasions.
Chard and RavioliServes 4
A magic formula: Take two big bunches of chard from the garden. Combine with pantry and freezer staples. The result — so much greater than the sum of its parts — is an incredibly delicious, healthful one-dish vegetarian meal. It doesn’t get much better or much easier than this. This is a family favorite. Chard is one vegetable that everyone agrees goes well with pasta.
2 pounds (12–16 stems with leaves) red, green, or rainbow chard, leaves cut into 1-inch ribbons and stems diced
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 shallot, minced
Pinch of crushed red pepper
Salt and freshly ground black pepper
1 package (30 ounces) frozen cheese-filled ravioli
½ cup freshly grated Parmesan
- Bring a large pot of salted water to a boil. Add the chard stems, and boil for 2 minutes. Add the leaves, and continue to boil until just wilted, about 30 seconds. Remove from the pot with a slotted spoon, and drain in a colander.
- Bring the water back to a boil.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic, shallot, and red pepper, and sauté until fragrant, about 1 minute. Add the chard, and continue to sauté until heated through, about 3 minutes. Season with salt and pepper. Keep warm.
- Add the ravioli to the boiling water, and simmer (do not boil) until the ravioli are all cooked through and rise to the surface of the water, about 5 minutes. Drain well.
- In a large serving bowl or platter, combine the ravioli and chard and toss together. Sprinkle with half the Parmesan, and toss again. Sprinkle the remaining Parmesan on top, and serve.
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