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"  I&amp;#039;ve had a recipe sitting on my desktop for a few weeks now, Skillet Ravioli with Broccoli Rabe. I suppose I was waiting for the broccoli rabe to show up, with no effort on my part, in my CSA box. But as I wait, the vegetables I do have begin to wilt in the bin. So I improvised last night, combining a recipe for Swiss chard, raisins and pine nuts from my CSA&amp;#039;s newsletter with the ravioli from the above recipe. I omitted the pine nuts because my 2-year-old picks them out anyway and pine nuts are one of my weird hangups; I can spend $40 on a bottle of olive oil, but $12.99 for a pound of pinecone seeds (if that&amp;#039;s what they are) seems excessive to me.  I prepped during my son&amp;#039;s nap, removing the tough stalks from the chard leaves, pulling the leaves into small pieces and washing them. At dinnertime, I boiled the pasta water, then added salt and the ravioli (I always get Buitoni&amp;#039;s four-cheese whole-wheat ravioli). Melted about a Tbsp butter with some canola oil in a wide, deep skillet and threw in the chard; it took about 3 or 4 minutes to cook. Added a handful of raisins, then, when it was cooked, I spooned the pasta and a bit of the cooking water into the skillet with the chard. Stirred and bubbled briefly, then served.  The recipe&amp;#039;s also very similar to Penne with Chard and Pine Nuts, which uses chicken stock to cook the chard and sundried tomatoes to flavor it. That recipe&amp;#039;s part of a story called Farmstand Fresh, which also has a chowder recipe that uses potatoes, carrots and corn. I&amp;#039;ll have to try that one. (Use up some of those potatoes!)  Skillet Ravioli with Broccoli Rabe Penne with Chard and Pine Nuts Roast Vegetable Chowder Do you have a recipes you clipped or marked but haven&amp;#039;t tried? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a41741/improv-6423/>