Ravioli Genovese

Ingredients

• 1 recipe basic pasta, rolled to thinnest setting on machine

Filling:

• 1 pound Italian sausage, without fennel seeds, cooked, crumbled and drained
• 2 cups Swiss chard, cooked, drained and chopped
• 1 cup ricotta
• 1 cup grated Pecorino, plus 1/2 cup
• 3 eggs
• 1/2 teaspoon freshly grated nutmeg
• Salt and pepper

Sauce:

• 6 tablespoons butter

Directions

In a bowl, combine cooked sausage, chopped chard, ricotta, Pecorino, eggs and nutmeg and season with salt and pepper.

Lay out 1 sheet of pasta on a work surface and dot with 1/2 tablespoons filling 2-inches apart. Lay second sheet over and press with hands to seal. Using a pizza cutter, cut out squares and set aside.

Bring 6 quarts water to a boil and add 2 tablespoons salt. Place ravioli in boiling water and cook until tender, about 4 to 5 minutes.

Melt butter in a 12-inch to 14-inch saute pan and remove from heat. Carefully drain ravioli and place in pan with butter. Toss gently over medium heat, sprinkle with remaining cheese and serve.