Ingredients:
1 pound chard, stems and thick center ribs discarded, (about 6 cups)
1 medium onion, finely chopped
2 tablespoons olive oil
1 tablespoon minced garlic
¼ cup dried currants
1 teaspoon finely grated lemon zest
1½ tablespoons fresh lemon juice
¼ cup grated parmesan
32 won ton or gyoza wrappers (square or round)
3 tablespoons unsalted butter
1/3 cup finely chopped walnuts
1 tablespoon chopped fresh flat- leaf parsley
Directions:
1. Cook the chard in a large pot of salted boiling water for 5 minutes then transfer to a colander. Rinse the chard under cold water for 3 minutes. Squeeze out any excess water with your hands and cut into ¾-inch pieces.
2. Cook onion in oil in a heavy 10-inch skillet over moderately high heat, stirring occasionally, until pale golden. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add the green and currants and cook, stirring, until any liquid is evaporated. Stir in lemon zest, juice, parmesan, and sea salt to taste. Cool to room temperature.
3. Working with one wrapper at a time and keeping remaining wrappers in plastic wrap, mound 1 teaspoon filling in center. Moisten the edges of wrapper with water and fold wrapper in half over filling, pressing down all around the edges to force out any air. Seal edges well, pressing them with your fingertips. Arrange ravioli in 1 layer on a wax paper-lined baking sheet and keep covered with plastic wrap.
4. Heat butter in a 12-inch skillet over moderate heat until foam subsides, then cook the walnuts, stirring occasionally, until fragrant and golden brown, about 3 minutes. Remove from heat and season with salt to taste.
5. Cook ravioli in a 5-quart pot of boiling water 2 minutes and transfer with a slotted spoon to skillet with walnuts. Reserve 1 cup cooking liquid. Add parsley and salt and freshly ground pepper to taste to ravioli and toss to coat over moderately high heat, adding enough cooking liquid, ¼ cup at a time, to keep ravioli from sticking together.
Serves 4