Mushroom and chard ravioli with sage butter

Method

1. In a large pan of boiling salted water, blanch the Swiss chard. After 3-4 minutes or when tender, drain and leave to cool.

2. Heat the olive oil in a large frying pan, and gently cook the garlic for a minute before adding the mushrooms. Fry for a few minutes more until the mushrooms soften, add the chard and the nutmeg, season cook for a further couple of minutes. Once cooked, tip onto a large board and allow to cool before finely chopping the mixture. Stir together with the ricotta and set aside

3. Divide the pasta dough into 4 pieces and roll each into a thin sheet using a pasta machine, keeping any dough or rolled out sheets covered with clingfilm when not being worked with as the pasta will dry out very quickly. Carefully place teaspoonfuls of the mixture along the bottom length of each pasta sheet leaving 6cm gaps between the blobs. Use a pastry brush dipped in water to brush around the filling, then fold over the top half of the pasta, press all around the filling to seal and use ravioli cutter to cut into squares.

4. In a large pot of boiling salted water, cook the ravioli for 3-4 minutes. Whilst the pasta cooks, melt the butter in a large pan, add the sage and heat gently to infuse. When the ravioli are cooked, drain and add to the pan with the sage butter and toss together. Serve with grated parmesan and black pepper.