Ravioli di Magro

• 1 quantity Fresh Pasta
• semolina flour for dusting

Cut the leaves of the Swiss chard from their stalks, and blanch, drain and roughly chop. Finely chop about 150 g (5 oz) of the stalks (the whiter the stalk, the more tender), and blanch them separately in boiling salted water.

Heat the butter in a heavy saucepan and gently fry the onion until soft and beginning to colour. Add the blanched stalks and the pancetta and cook together for a