My fridge and freezer were at a culinary crossroads and I couldn’t stand it.
I had freshly picked rainbow chard in one and a bag of frozen cheese ravioli in the other.
This odd couple turned out to be a perfect pair.
The ravioli provides a chewy, creaminess the chard can’t, and the chard gives you a bright blast of vibrant vitamins the pasta lacks.
I made chicken scallopine with rainbow chard and cheese ravioli.
Here’s what you need:
1 bag frozen mini cheese ravioli
1/2 pound of boneless, skinless chicken breasts
1 bunch of rainbow chard
3 cloves of garlic, peeled and sliced
6 Tbsp. unsalted butter
2 Tbsp. olive oil
1 lemon, juice and zest
1 1/2 cups white wine (I used Pinot Grigio)
1 cup flour
1 tsp. garlic powder
Salt and pepper
Prepare your chard by washing and drying it.
Then slice the stems thinly and set aside.
This bunch was so fresh that the stems were very tender. If you get yours at the grocery store you’ll want to trim off the bottom 1/2 inch of the stems and toss them, then thinly slice what’s left of the stems.
Stack all the leaves and then slice them into ribbons.
Cut the chicken breasts in half, then place each piece between two pieces of plastic wrap and pound them till they’re 1/4 inch thick.
In a resealable bag combine the flour, garlic powder, a good pinch of salt, and a good pinch of pepper. Add the chicken pieces, seal the bag and shake to coat.
Put a large pot of water over high heat and bring to a boil.
In a large skillet set over medium-high heat, add 2 Tbsp. butter and 1 Tbsp. olive oil. When the butter melts, swirl it around the pan and add the chicken pieces. Don’t overlap, cook in batches. Add the extra oil to the pan in between batches.
Cook 3-4 minutes per side or until each side is brown. Move the cooked chicken to a plate.
Add the chard stems to the brown bits left in the pan. Stir. Cook for 3 minutes.
Add 2 Tbsp. butter to the pan and toss in the sliced garlic. Stir. Cook 2 minutes.
Add the wine, lemon juice, and zest. Stir. Bring to a boil, then toss in the chard leaf ribbons. Stir.
Put the ravioli in the boiling water. Cook for 6 minutes.
Let the chard mixture boil till the ravioli cooks. This will help the sauce reduce and thicken. When the ravioli is done, move the pot off the burner.
Turn down the chard pan to medium heat. Add the remaining 2 Tbsp. butter to the pan of chard, and a good pinch of salt.
When the butter melts, add the cooked chicken and any juices on the plate to the pan. Stir. The flour coating on the chicken will help the sauce thicken even more.
Split the chicken between 4 plates.
Using a slotted spoon, transfer the ravioli to the pan with the chard and the sauce. Toss to coat the ravioli.
Top the chicken with a good scoop of the ravioli, chard, and the wine sauce mixture.
Add a sprinkle of Parmigiano-Reggiano and serve!
The chicken is a real treat. The sauce sticks to it perfectly thanks to the flour coating. But, if you want to leave it out, the dish will work just fine. You can use shrimp or cannellini beans for protein instead.
This dish really rolled out the green carpet for Spring. I can’t wait to use more fesh, locally-grown produce!
Tip: Swap whole wheat spaghetti for the ravioli. If you don’t want to use wine, try white grape juice or chicken broth. If you use broth, add the juice of 2 lemons instead of one.