Prep: 30 minutes; Cook: 10 minutes.

Recipe by Health October 2009


Credit: Yunhee Kim

Recipe Summary test

Makes 6 servings (serving size: 6 ravioli and 1 tablespoon pesto)


Ingredient Checklist


Instructions Checklist
  • Warm oil in a nonstick skillet over medium-low heat. Add shallot; cook, stirring occasionally, 1 minute. Add chard and 1/4 teaspoon pepper; cook 3 minutes or until leaves are wilted, stirring occasionally. Transfer chard to a bowl, set aside, and keep warm. In another bowl, combine ricotta, goat cheese, Parmesan, chopped sage, and remaining 1/4 teaspoon pepper.

  • Lay out half of the wonton wrappers on a parchment paper–lined baking sheet. Working with 1 wonton at a time, spoon 2 teaspoons of the cheese mixture into center of wrapper. Dip your fingertip in water, and wet edges of wrapper.

  • Lay another wrapper over mound of filling, and press gently to seal edges. Repeat with remaining wrappers and filling. (At this point, you can cover ravioli with plastic wrap and refrigerate up to 1 day.)

  • Bring a large pot of salted water to a boil; reduce to a simmer. Drop ravioli into water, stirring gently to prevent sticking. Cook 5 minutes. Remove ravioli with a slotted spoon; place on paper towels to blot.

  • Arrange 6 ravioli in each of 6 shallow bowls. Drizzle 1 tablespoon pesto over each bowl of pasta. Divide cooked chard over each serving. Garnish with sage, if desired.

Nutrition Facts

476 calories; fat 16g; saturated fat 6g; mono fat 7g; poly fat 2g; protein 21g; carbohydrates 61g; fiber 3g; cholesterol 32mg; iron 5mg; sodium 841mg; calcium 391mg.