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