Swiss Chard, Bacon, and Ricotta Ravioli with Tomato Sauce

• 3 slices bacon
• 3 cups chopped Swiss chard, stems discarded, leaves washed and chopped (about 1/2 pound)
• 1/2 teaspoon minced garlic
• 1/2 cup ricotta cheese
• 2 tablespoons freshly grated Parmesan cheese
• 24 won ton wrappers, thawed or pasta dough
• 1 cup prepared tomato sauce

1. In a large heavy skillet cook bacon over moderate heat until crisp and with a slotted spatula transfer to a cutting board.
2. Chop bacon fine.
3. Remove all but 1 tablespoon fat from skillet and heat remaining fat over moderately high heat until hot but not smoking.
4. Cook chard and garlic, stirring, until chard is tender, about 2 minutes.
5. Transfer chard mixture to a bowl and cool.
6. To chard mixture add cheeses, 2 tablespoons bacon, and salt and pepper to taste.
7. Bring a large saucepan of salted water to a gentle boil.
8. Put won ton wrapper or pasta dough on a lightly floured surface and mound 1 tablespoon filling in center of wrapper.
9. Brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air.
10. Seal edges well and transfer ravioli to a kitchen towel.
11. Make more ravioli with remaining wrappers and filling in same manner, turning them occasionally to dry slightly.
12. Cook ravioli in water at a gentle boil 6 to 8 minutes, or until they rise in surface and are tender.
13. (Do not let water boil vigorously once ravioli have been added.)
14. With a slotted spoon transfer ravioli as cooked to a kitchen towel to drain.
15. Divide ravioli between 2 plates and spoon sauce over them.
16. Garnish ravioli with remaining tablespoon bacon.

bacon, swiss chard, garlic, ricotta cheese, parmesan cheese, wrappers, tomato sauce

Taken from www.foodnetwork.com/recipes/swiss-chard-bacon-and-ricotta-ravioli-with-tomato-sauce.html (may not work)