Swiss Chard and Goat Cheese Ravioli

Ingredients

• All-purpose flour (2 cups, plus extra for dusting)
• Water (3/4 cup, lukewarm)
• Salt (1 teaspoon, plus more for boiling)
• Black pepper (to taste)
• Egg (1 large)
• Garlic (2 cloves, minced)
• Parmesan cheese (1/2 cup, grated)
• Goat cheese (1 cup, crumbled)
• Swiss chard (2 cups, chopped)
• Olive oil (2 tablespoons)
• Butter (4 tablespoons (for sauce))
• Fresh basil (1/4 cup, chopped (for garnish))

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Add the chopped Swiss chard leaves to the skillet and cook until wilted, about 5 minutes. Remove from heat and let cool.
3. In a mixing bowl, combine the cooled Swiss chard, goat cheese, grated Parmesan cheese, minced garlic, egg, salt, and black pepper. Mix well until the filling is creamy and well combined.
4. On a clean surface, mound the all-purpose flour and create a well in the center. Slowly add the lukewarm water into the well and mix with your fingers or a fork until a dough forms.
5. Knead the dough for about 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
6. After resting, divide the dough into two equal portions. Roll each portion into a thin sheet using a rolling pin or a pasta machine, dusting with flour as needed to prevent sticking.
7. Place spoonfuls of the Swiss chard and goat cheese filling onto one sheet of dough, leaving about 1 inch of space between each spoonful.
8. Brush water around the filling to moisten the dough, then carefully cover with the second sheet of dough. Press around each filling to seal the ravioli, ensuring there are no air pockets.
9. Cut the ravioli into individual pieces using a knife or a ravioli cutter. Dust with flour and set aside.
10. Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes, or until they float to the surface. Carefully remove with a slotted spoon.
11. In a saucepan, melt the butter over medium heat. Add the cooked ravioli and gently toss to coat. Serve immediately, garnished with fresh basil and additional grated Parmesan cheese.