Swiss Chard and Mushroom Ravioli

Ingredients

• All-purpose flour (2 cups, plus extra for dusting)
• Egg (1 large (for the pasta dough))
• Water (1/4 cup (for the pasta dough))
• Salt (1/2 teaspoon (for the pasta dough))
• Olive oil (2 tablespoons)
• Garlic (2 cloves, minced)
• Mushrooms (8 ounces, sliced (preferably cremini or shiitake))
• Swiss chard (4 cups, chopped)
• Ricotta cheese (1 cup)
• Parmesan cheese (1/2 cup, grated)
• Salt (to taste)
• Pepper (to taste)
• Parmesan cheese (for serving, grated)
• Extra olive oil (for drizzling before serving)

Instructions

1. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the egg and water. Gradually mix the flour into the wet ingredients until a dough forms.
2. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
3. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the sliced mushrooms to the skillet and cook until they are browned and tender, about 5 minutes. Then, add the chopped Swiss chard and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
5. In a mixing bowl, combine the cooled Swiss chard and mushroom mixture with ricotta cheese, grated Parmesan, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated.
6. On a floured surface, roll out the pasta dough into thin sheets, approximately 1/16 inch thick.
7. Place spoonfuls of the Swiss chard and mushroom filling onto one sheet of pasta, leaving about 1 inch of space between each spoonful.
8. Brush water around the filling to moisten the dough, which will help seal the ravioli.
9. Carefully cover with another sheet of pasta. Press around each filling to seal, ensuring no air pockets remain.
10. Use a ravioli cutter or a knife to cut out individual ravioli squares.
11. Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook until they float to the surface, about 3-4 minutes.
12. Remove the cooked ravioli from the water using a slotted spoon and transfer to serving plates.
13. Drizzle with extra olive oil, sprinkle with additional Parmesan cheese, and serve hot.