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1
Bring the stock and 1/2 cup water to a simmer in a small saucepan.
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2
Add the mushrooms.
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3
Let stand until soft, about 20 minutes.
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4
Remove the mushrooms with a slotted spoon, and transfer to a work surface; coarsely chop.
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5
Set aside.
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6
Pour the soaking liquid through a fine sieve into a medium bowl; discard the solids.
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7
Return the soaking liquid to the pan; set aside.
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8
Separate the leaves from the stems of the chard; reserve the stems.
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9
Coarsely chop the leaves.
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10
(You should have about 4 cups leaves.)
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11
Set aside.
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12
Cut the stems into 1/4-inch dice.
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13
Add the stems and thyme to the soaking liquid in the pan, and bring to a simmer.
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14
Remove from heat; let stand 10 minutes.
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15
Pour through a fine sieve into a medium bowl.
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16
Reserve 1/4 cup simmered chard stems for garnish; discard the remaining solids.
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17
Cover the broth, and set aside.
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18
Heat the oil in a large skillet over medium heat.
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19
Add the prosciutto; cook, stirring occasionally, until crisp, about 5 minutes.
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20
Transfer to a plate.
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21
Add the onion to the skillet; cook, stirring occasionally, until translucent, about 3 minutes.
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22
Stir in the mushrooms and chard leaves.
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23
Cook, stirring occasionally, until the chard is wilted, about 5 minutes.
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24
Transfer to a medium bowl; let cool completely.
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25
Coarsely chop the prosciutto; stir into the chard mixture.
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26
Add the Parmesan, and stir to combine.
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27
Working with a few wrappers at a time, put 1 heaping tablespoon mixture onto the center of each wrapper.
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28
Brush the edges with water.
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29
Top each filled wrapper with another wrapper.
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30
Press the edges and centers to seal.
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31
(Uncooked ravioli can be frozen in a single layer on a baking sheet and then stored in a resealable plastic bag up to 1 month.)
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32
Bring a large pot of water to a boil.
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33
Add salt.
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34
Add the ravioli in batches; cook until they rise to the top and are heated through, about 3 minutes.
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35
Carefully transfer 3 ravioli to each serving bowl; cover.
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36
Repeat with remaining ravioli.
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37
Bring the broth to a simmer.
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38
Spoon 1/4 cup broth into each bowl; garnish with reserved chard stems.
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39
(Per serving)
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40
Calories: 194
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41
Fat: 4g
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42
Cholesterol: 10mg
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43
Carbohydrate: 32g
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44
Sodium: 666mg
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45
Protein: 8g
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46
Fiber: 2g
