PITTSBURGH (KDKA) — If you’re hoping to ward off Cabin Fever this winter, invite your friends over and try this great recipe from Bella Sera’s Jason Capps!
Roasted Duck & Swiss Chard Tortelloni
12 oz. Cooked Duck Breast, skin removed, diced small
(any cooked protein can be substituted, suggestions include sausage, chicken, ground pork, or flank steak)
2 cups chopped swiss chard or escarole (or your favorite leafy green vegetable)
1/2 cup ricotta cheese
1 egg yolk
1 medium shallot or small white onion, finely chopped
1 tbsp olive oil or rendered fat from your choice of protein
2 cloves of garlic, chopped
salt and pepper to taste
Eggwash (1 egg whipped with 1 tbsp water)
1 pkg square wonton wrappers (50 max needed)
Saute onions in fat or oil until translucent, add garlic (don’t burn), then add swiss chard (or leafy greens) until wilted and garlic is fragrant.
Let mixture cool and then add duck, egg yolk and ricotta cheese.
Lay out wonton skins a pointed edge facing away from you. Place a tablespoon of duck mixture in the middle of each wonton.
Brush eggwash along all edges fold bottom up to meet top to form a triangle. Press edges lightly with finger or fork. Brush existing points of triangle with eggwash. Take left and right points of triangle and overlap to meet in the center. Pinch points together to secure. It should look like a bishop’s hat.
Bring water to a boil and salt heavily.
Place tortelloni in the boiling water, don’t overcrowd. Bring back to a boil until they float.
Let boil for 3-4 minutes longer, until wonton is tender. Top with olive oil and butter, salt and pepper, sprinkle with Parmigian Reggiano and Enjoy.