Swiss Chard and Ricotta Ravioli

Ingredients

• Fresh sage leaves (8-10)
• Butter (2 tablespoons)
• Egg (1, beaten (for egg wash))
• All (purpose flour - 2 cups)
• Salt and pepper (to taste)
• Garlic (2 cloves, minced)
• Egg (1)
• Parmesan cheese (1/2 cup, grated)
• Ricotta cheese (1 cup)
• Swiss chard (1 bunch)

Instructions

1. Wash the Swiss chard thoroughly and remove the stems. Chop the leaves into small pieces.
2. In a large bowl, combine the Swiss chard, ricotta cheese, Parmesan cheese, minced garlic, egg, salt, and pepper. Mix well.
3. On a clean surface, create a well with the flour and crack the egg into it. Slowly incorporate the flour into the egg until a dough forms. Knead the dough for about 5 minutes until smooth and elastic.
4. Divide the dough into 2 equal portions. Roll out each portion into a thin sheet using a rolling pin or pasta machine.
5. Place spoonfuls of the Swiss chard and ricotta filling onto one sheet of pasta, leaving space between each spoonful. Brush the edges of the pasta with the beaten egg wash.
6. Cover the filling with the second sheet of pasta and press down gently around each spoonful to seal the ravioli. Use a ravioli cutter or a sharp knife to cut out individual ravioli squares.
7. 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.
8. In a separate pan, melt the butter over medium heat. Add the fresh sage leaves and cook until crispy, about 2-3 minutes.
9. Serve the Swiss chard and ricotta ravioli with the crispy sage leaves and a sprinkle of Parmesan cheese on top.