Directions

1. Bring a large saucepan filled with salted water to a boil.
2. Add the Swiss chard and boil until tender, about 5 minutes.
3. Drain thoroughly, wrap in a cloth and squeeze until the chard is very dry. Chop very finely.
4. Gradually combine the Swiss chard with the ricotta. Add about two-thirds of the Parmesan, the nutmeg and egg yolks. Mix thoroughly.
5. Scoop up a small quantity of the mixture with a spoon and, with well-floured hands, form it into a little oval pillow about 3cm long.
6. Dredge the little pillow lightly with some of the flour and set aside.
7. Continue forming little oval pillows with the remaining ricotta mixture.
8. Bring a large saucepan of lightly salted water to a boil.
9. Meanwhile, melt the butter with the sage leaves in a frying pan and keep warm.
10. When the water reaches a rapid boil, add the ravioli, a few at a time, and cook until they rise to the surface (as you would for gnocchi).
11. Remove the ravioli with a slotted spoon, draining well, and place them into the warm melted butter and sage.
12. Continue cooking the remaining ravioli in the same manner.
13. Arrange the ravioli in a serving dish and drizzle with the melted butter and sage. Dust with the remaining Parmesan and grind over a little black pepper.