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1
In a large skillet and over medium heat, warm the olive oil.
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2
Add the garlic and cook until nicely golden brown, about 3 minutes.
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3
Add the leeks and cremini, raise the heat to high, and cook, stirring often, until the leeks are wilted and any excess water has evaporated.
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4
Remove from heat transfer to a large mixing bowl.
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5
Add the goat cheese and salt and pepper and stir to incorporate the goat cheese.
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6
Set aside to cool.
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7
When the mixture is cool, lay out all 32 wonton squares on a flat work space.
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8
Place about a tablespoon of veggie mixture in the center of 16 of the wonton wrappers.
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9
Working in small batches, brush the edges of all the wrappers with water and place the unfilled wrappers on top of the filled ones.
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10
Press the edges well to seal and set aside to dry a little.
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11
When all the ravioli are prepared, bring a large pot of salted water to a boil, lower to a gentle simmer and cook the ravioli in two batches.
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12
Theyll only need 4 or 5 minutes in the water.
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13
Be very gentle with them, removing them with a slotted spoon and placing them in a large pan of hot tap water.
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14
To assemble the dish, place a bed of sauteed chard on each plate.
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15
Top with two ravioli and pour the warm concasse over all.
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16
Garnish with a sprig of fresh oregano.
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17
Pour the olive oil into a large skillet and place over high heat.
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18
Add the garlic and cook until nicely golden, about 3 minutes.
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19
Add the chopped tomatoes and oregano sprig, lower the heat, and let cook, covered, until the tomatoes have broken down, 10 to 15 minutes.
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20
Remove the oregano sprig before serving.
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21
Serve warm.
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22
Pour the olive oil into a large skillet and place over high heat for 1 minute.
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23
Add the chard and, stirring constantly, let it wilt, 2 to 3 minutes.
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24
Add the lemon juice, salt, and pepper and cook for 1 more minute.
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25
Remove from heat and serve immediately.
