Instructions

1. Wash the Swiss chard thoroughly and remove the stems. Chop the leaves into small pieces.
2. In a large bowl, combine the chopped Swiss chard, ricotta cheese, grated Parmesan cheese, minced garlic, 1 egg, salt, and pepper. Mix well until the filling is evenly combined.
3. On a clean surface, create a well with the flour and crack 1 egg into it. Gradually incorporate the flour into the egg with your fingers or a fork until a dough forms.
4. Knead the dough for about 5 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.
5. Divide the dough into 2 equal portions. Roll out each portion into a thin sheet using a rolling pin or pasta machine, dusting with flour to prevent sticking.
6. Place spoonfuls of the Swiss chard and ricotta filling onto one sheet of pasta, leaving about 2 inches of space between each spoonful. Brush the edges of the pasta with the beaten egg wash.
7. Carefully cover the filling with the second sheet of pasta. Press down gently around each spoonful to seal the ravioli, ensuring there are no air pockets.
8. Use a ravioli cutter or a sharp knife to cut out individual ravioli squares, sealing the edges firmly to prevent them from opening during cooking.
9. 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. Remove with a slotted spoon and set aside.
10. In a separate pan, melt the butter over medium heat. Add the fresh sage leaves and cook until crispy, about 2-3 minutes.
11. Serve the Swiss chard and ricotta ravioli topped with the crispy sage leaves and a generous sprinkle of Parmesan cheese.