Swiss Chard

This glorious looking vegetable is still giving in my garden. Sometimes I just like looking at it. It is an early crop (at the same time the Kale came in). Swiss chard in new to my diet and garden.
I decided to try it for its concentrations of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. Swiss chard is also as a very good or good source of calcium, copper, vitamin B2, vitamin B6, protein, phosphorus, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid. WOW! With that going for it, why would you not want to try it? Besides preparing it just the way you prepare spinach-just wilting it with a little water or olive oil and lemon, I have become a little adventurous. Ravioli anyone?

Cheesey Chard Ravioli

Prepare Marinara Sauce in per instructions in previous blog. Take 10-15 chopped swiss chard leaves lightly saute in a few tablespoon of olive oil until slightly wilted. Drain chard and squeeze excess water out. Put aside. In a food processor, put 6 ounces of very sharp chedder cheese. Process until shredded. Add 1 small container of marscapone cheese, 1 pint drained ricotta cheese, 1 container bousin (or other herbed soft cheese)with garlic and herbs. Process until smooth. Add swiss chard and quickly pulse two or three times just until it is incorporated. That will be your ravioli filling. Now for a short-cut you can use store bought wonton wrappers. but I make my dough from scratch and use my pasta maker. Usually, I use the following recipe for pasta dough: 2 cups flour, 2 large eggs, 1/4 cup olive oil, 3 tablespoons water. When I made this ravioli, I decided to experiment by adding quinoa flour as follows: 1 cup regular flour, 1/2 cup quinoa flour, 1/2 cup semolina flour, 2 effs, 1/4 cup olive oil, and 4 tablespoons water. I wanted to add quinoa flour to add some more nutrition to an otherwise caloric dish. After you mix your dough, always wrap in saran wrap and let rest about an hour before you handle it. This pasta recipe to several passes it the pasta machine to become smooth. The work was worth it! The ribbons of pasta held up beautifully when boiled. If you have never assembled ravioli before, there are a tone of websites and you tube sites to refer to. After I slipped the assembled ravioli into boiling salted water and they floated to the top, I scooped them out and gently placed them in marinara. Top with parmesan and fresh basil. Buon appetito!