Meal: Tortellini stuffed with Swiss chard, feta, and bacon.

Back Story: Although the NBA is likely rigged, on game days, we actually try to cook green items to give the C’s good cosmic energy. It has worked pretty well this year–its June and we’re still watching the Big 3. Anyway, this week, in our basket delivery, we were bombarded with beautiful baby Swiss chard. So, we’ve tried to get creative with what we
make, avoiding the typical usages. Tonight we used wonton wrappers to make tortellini. The stuffing was amazing and went really well with the Rao’s pasta sauce we had in the fridge.


Prepare Stuffing: Crisp three pieces of bacon. In the bacon pan, sauté three cloves of chopped garlic til aromatic, add cleaned/chopped Swiss chard and sauté for a few minutes. Add 1/2 cup white wine and let cover. When wilted thoroughly, remove to a cutting board and chop into fine pieces. Try to squeeze out liquid, draining it out
or pressing it paper towels. Chop bacon too. Mix this with 1/2 cup crumbled feta and 3/4 cup of fat free ricotta.

Make Tortellini: Flour your surface. Lay out wonton wrappers (small squares). Using a tablespoon measuring spoon, add 1 tbsp of stuffing to a square wonton wrapper. Moisten the edges of the wonton with water and fold the wrapper into a triangle. Mash the edges to seal the triangle. You don’t want any tears or gaps ’cause the stuffing will come out. Fold the edges of the triangle backwards and seal with water. Keep going!

Cook Pasta: Cook tortellini in salted, boiling water (that you may have used for broccoli) until they float. About 3 minutes. Scoop out and transfer to a pot with warm Rao’s sauce. Enjoy the mad vegetarian!! So satisfying!