• Debbie

Ricotta Stuffed Swiss Chard | Low Carb | Keto | Vegetarian | Gluten-Free

Large Swiss chard leaves make beautiful rolls stuffed with ricotta cheese topped with tomato sauce and mozzarella cheese. Leaves of Swiss chard are blanched until pliable and vibrant, and then stuffed with a ricotta cheese mixture, topped with tomato sauce, mozzarella cheese and then baked in the oven. They are beautiful and delicious!


Summer is a great time of year to make these, as Swiss chard is readily available at farmer's markets or maybe even in your own garden. Swiss chard leaves are great alternative to using pasta for those following a gluten-free, keto, or low carb diet. Actually they are prefect for any diet.


Swiss Chard Rolls are a delicious way to utilize your summer garden bounty or farmer's market produce. Remember it's always best use local farm fresh produce when you can.

Ricotta Stuffed Swiss Chard | Low Carb | Keto | Gluten-Free

Ricotta Stuffed Swiss Chard | Low Carb | Keto | Gluten-Free

Blanch the Swiss Chard for 10 Seconds - Look how pretty!

Stuff the Swiss Chard with Ricotta and Wrap Into Parcels

Top the Swiss Chard Parcels with Tomato Sauce & Mozzarella Cheese

Bake the Stuffed Swiss Chard until Cheese Melts and Sauce Starts to Bubble Slightly

Stuffed Swiss Chard with Ricotta and Tomato Sauce

Ricotta Stuffed Swiss Chard


Ingredients:

8 large whole Swiss chard leaves with stems, rinsed

15 ounce container whole milk ricotta cheese, well drained

1/2 cup grated Parmigiano Reggiano cheese

2 tablespoons chopped parsley

1 egg

Salt to taste

1 cup tomato sauce or marinara sauce (can make your own, or use a pre-made jarred sauce)

Casserole dish, medium size, 9x9


Directions:

1. Preheat the oven to 350°F.

2. In a bowl combine the ricotta cheese, egg, 1/4 cup of the grated cheese, salt and parsley. Set aside.

3. Bring a large pot of water to the boil and add 1 teaspoon salt (this helps reduce any bitterness). Add the whole leaves and blanch for 10 seconds. Carefully remove the leaves, drain, place on paper towels and allow them to cool. (I use the stems as 'handles' to place the leaves into the pot. Then using tongs, remove the leaves by grabbing onto the stems).

4. Cut away the stems from the Swiss chard and thinly slice them. Set aside.

5. Lay the Swiss chard leaves down flat, spread 1/4 cup of the cheese mixture down the center of each leaf. Starting from the end nearest you, roll each leaf up to encase the filling, folding in the sides as you go, making parcels.

6. Spread 1/2 cup of the tomato sauce in the base of a casserole dish.

7. Place the Swiss chard parcel/roll in a single layer in the casserole dish and spread the remaining tomato sauce over the tops of each.

8. Sprinkle the tops of each stuffed leaf with the remaining cheese.

9. Cove the dish tightly with aluminum foil and bake for 35 minutes. Uncover and serve immediately.


Store leftovers in the refrigerator. They do reheat well in the oven or microwave.


Enjoy!


Nutritional Information: (the tomato sauce you use can change this information)

Calories 185.1 Total Fat 10.6 g Total Carbohydrate 10.5 g Dietary Fiber 3.7 g Protein 13.2 g

Net Carbs 6.8 g

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