Swiss Chard Ravioli

Ingredients
4 large leaves of  finely chopped Swiss chard
2 Tbsp canola or vegetable oil, divided

1 cup ricotta

1/4 cup Parmesan (or to taste)

1 teaspoon parsley

2 cloves garlic (chopped)

Salt and cracked pepper

 
16  wonton wrappers

4 tablspoons of butter
4-5 leaves of fresh sage

Instructions
Sauté the Swiss chard with 1 Tbsp canola or vegetable oil in a large skillet over medium heat until wilted to half its volume. Transfer the  to a large bowl.

Add parsley to the bowl with the Swiss chard, ricotta, Parmesan, salt and pepper. Mix.

Spoon about one teaspoon of the mixture into the center of a wrapper. Dip a finger in water and wet the outer rim of the wrapper. Use one whole square and put another on top and press together.

When ready to cook, heat 1 Tbsp canola or vegetable oil in a non-stick skillet over medium heat. Working in batches, add the ravioli, and fry until the bottom is golden brown and crispy. Using the lid as a shield, pour about 1 tablespoon of water into the skillet and quickly place the lid on top to contain the steam and splatter.

Let the ravioli steam in the skillet for 1-2 minutes, or until most of the liquid has boiled away. Remove the lid and remove. 

Make butter sage sauce by putting in 4 tablspoons and some olive oil (to taste) and 2 cloves of chopped garlic and 4-5 leaves of fresh sage.

Spoon butter on ravioli and add some parmesan.