Ingredients

serves 6

　　1 3/4 cups homemade or low-sodium store-bought chicken stock

　　1/2 ounce dried oyster mushrooms

　　1 small bunch ruby chard (8 ounces)

　　1 sprig fresh thyme

　　2 teaspoons olive oil

　　1 ounce thinly sliced prosciutto

　　1 small onion, finely chopped

　　2 tablespoons grated Parmesan cheese

　　36 wonton wrappers, thawed if frozen

　　Pinch of coarse salt

　　

Step 1

Bring the stock and 1/2 cup water to a simmer in a small saucepan. Add the mushrooms. Let stand until soft, about 20 minutes. Remove the mushrooms with a slotted spoon, and transfer to a work surface; coarsely chop. Set aside. Pour the soaking liquid through a fine sieve into a medium bowl; discard the solids. Return the soaking liquid to the pan; set aside.

　　

Step 2

Separate the leaves from the stems of the chard; reserve the stems. Coarsely chop the leaves. (You should have about 4 cups leaves.) Set aside. Cut the stems into 1/4-inch dice. Add the stems and thyme to the soaking liquid in the pan, and bring to a simmer. Remove from heat; let stand 10 minutes. Pour through a fine sieve into a medium bowl. Reserve 1/4 cup simmered chard stems for garnish; discard the remaining solids. Cover the broth, and set aside.

　　

Step 3

Heat the oil in a large skillet over medium heat. Add the prosciutto; cook, stirring occasionally, until crisp, about 5 minutes. Transfer to a plate. Add the onion to the skillet; cook, stirring occasionally, until translucent, about 3 minutes. Stir in the mushrooms and chard leaves. Cook, stirring occasionally, until the chard is wilted, about 5 minutes. Transfer to a medium bowl; let cool completely. Coarsely chop the prosciutto; stir into the chard mixture. Add the Parmesan, and stir to combine.

　　

Step 4

Working with a few wrappers at a time, put 1 heaping tablespoon mixture onto the center of each wrapper. Brush the edges with water. Top each filled wrapper with another wrapper. Press the edges and centers to seal. (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.)

　　

Step 5

Bring a large pot of water to a boil. Add salt. Add the ravioli in batches; cook until they rise to the top and are heated through, about 3 minutes. Carefully transfer 3 ravioli to each serving bowl; cover. Repeat with remaining ravioli.

　　

Step 6

Bring the broth to a simmer. Spoon 1/4 cup broth into each bowl; garnish with reserved chard stems.

　　

Fit to eat recipe

Step 7

(Per serving)

　　

Step 8

Calories: 194

　　

Step 9

Fat: 4g

　　

Step 10

Cholesterol: 10mg

　　

Step 11

Carbohydrate: 32g

　　

Step 12

Sodium: 666mg

　　

Step 13

Protein: 8g

　　

Step 14

Fiber: 2g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.