Name: Ravioli di Ricotta e Bietola (Ravioli with Swiss Chard and Ricotta)
Yield: Serves 3 to 4
Cuisine: Italian
Ingredients: 1 recipe Pasta all’Uovo, refrigerated 30 minutes and brought to room temperature; 15 grams (3 tablespoons) grated Parmigiano-Reggiano or Grana Padano; 25 grams (1¾ tablespoons) unsalted butter or olive oil; 1 teaspoon chopped fresh marjoram; Freshly ground nutmeg; 1 large egg yolk; Coarse salt and freshly ground black pepper; 200 grams (¾ cup) ricotta, hung overnight in cheesecloth to drain; 3 sprigs fresh thyme; All-purpose flour, for dusting the work surface; Semolina, for dusting the sheet pan; 100 grams (3 cups) firmly packed, stemmed Swiss chard leaves; 3 sprigs fresh oregano; 40 grams (½ cup) grated Parmigiano-Reggiano or Grana Padano; 100 grams (7 tablespoons) unsalted butter

These ravioli are stuffed with a Swiss chard filling flavored with ricotta and Grana Padano and bound with an egg. The Swiss chard leaves are blanched (see “Le Tecniche: Sbianchire”) in heavily salted boiling water, chilled rapidly in a bowl of ice water, then squeezed out well—first by hand and then in cheesecloth—to prevent the filling mixture from being too wet. The ravioli are sauced with melted butter into which the flavors of marjoram and thym