Bacon makes everything better, right? Definitely the case with these creamy, satisfying ravioli. The bacon adds a deliciously smoky taste to the earthy swiss chard and rich ricotta in the filling. Pair these with your favorite tomato sauce or just a light drizzle of olive oil. This pasta is best served fresh out of the pot, so don't drop them in the water until you're ready to eat.
In a large skillet over medium heat, cook the bacon until crispy. Using tongs, transfer to a cutting board. Once cooled enough to handle, chop the bacon into fine pieces. Set aside.
Remove all but approximately 1 tablespoon of the bacon fat from the skillet and discard. Heat the remaining fat over medium-high heat until hot. Add the garlic and cook until fragrant, about 30 seconds. Add the chard to the skillet and cook until leaves are wilted and tender, about 3 minutes. Transfer chard to a medium-sized bowl and let cool slightly.
Add the bacon, ricotta cheese, and Parmesan to the chard and mix to combine. Season with salt and pepper, to taste.*
To assemble the ravioli, place 1 wonton wrapper on a lightly floured surface. Place approximately 1 tablespoon of filling in the center of the wrapper. Brush the edges of the wrapper with water. Place a second wonton wrapper on top of the first and press the edges down, making sure to push out any air. Seal the ravioli edges with another brush of water. Set aside on a clean kitchen towel. Repeat this process until all the filling and wonton wrappers have been used up.
Meanwhile, bring a large saucepan of water to boil over high heat. Once boiling, season the water with salt. Reduce to a gentle boil. Cook the raviolis, about 4-5 at a time, at a gentle boil for approximately 6 minutes, or until they rise to the surface and the wonton wrappers are tender and translucent.
Transfer raviolis to a plate, drizzle with olive oil, and sprink with Parmesan cheese. Serve immediately.