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Ингредиенты
- 3 slc Bacon
- 3 c. Minced Silverbeet, stems discarded, leaves washed and minced (about 1/2 lb.)
- 1/2 tsp Chopped garlic
- 1/2 c. Ricotta cheese
- 2 Tbsp. Freshly grated Parmesan cheese
- 24 x Won ton wrappers*, thawed if frzn
- 1 c. Prepared tomato sauce, heated
Инструкции
- *Available at Asian markets and most supermarkets
- Make filling:In a large heavy skillet cook bacon over moderate heat till crisp and with a slotted spatula transfer to a cutting board. Chop bacon fine. Remove all but 1 Tbsp. fat from skillet and heat remaining fat over moderately high heat till warm but not smoking. Cook silverbeet and garlic, stirring, till silverbeet is tender, about 2 min. Transfer silverbeet mix to a bowl and cold. To silverbeet mix add in cheeses, 2 Tbsp. bacon, and salt and pepper to taste.
- Bring a large saucepan of salted water to a gentle boil.
- Put a won ton wrapper on a lightly floured surface and mound 1 Tbsp. filling in center of wrapper. Brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air.
- Seal edges well and transfer ravioli to a kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, turning them occasionally to dry slightly. Cook ravioli in water at a gentle boil 6 to 8 min, or possibly till they rise to surface and are tender. (Don't let water boil vigorously once ravioli have been added.) With a slotted spoon transfer ravioli as cooked to a kitchen towel to drain.
- Divide ravioli between 2 plates and spoon sauce over them. Garnish ravioli with remaining Tbsp. bacon.
- Serves 2 as a main course.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 466g | |
| Calories 694 | |
| Calories from Fat 498 | 72% |
| Total Fat 55.33g | 69% |
| Saturated Fat 22.98g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 2290mg | 95% |
| Potassium 1151mg | 33% |
| Total Carbs 19.59g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 10.87g | 7% |
| Protein 31.17g | 50% |
