Naked Ravioli

• fresh spinach, cleaned and washed↗200 g
• fresh swiss chard, cleaned and washed↗200 g
• ricotta cheese↗150 g
• gorgonzola, dolce cheese↗150 g
• large egg yolks↗3
• freshly grated parmesan cheese150 g
• salt and pepper
• nutmeg↗
• plain flour↗100 g
• butter↗200 g
• finely chopped sage leaves20

Step-by-step instructions

1. 1

   Boil the spinach and Swiss chard in salted water for 10 minutes.

2. 2

   Drain, cool, squeeze dry and chop finely.

3. 3

   Place the chopped greens in a bowl along with the ricotta, gorgonzola, egg yolks and two-thirds of the Parmesan.

4. 4

   Mix and season with salt and pepper.

5. 5

   Spread the flour on a board, then take the ravioli mixture out by the tablespoon and roll it in the flour, forming a small ball.

6. 6

   Once you have five or six balls, drop them into a pot of boiling water and cook for 30 seconds.

7. 7

   They will rise to the top when done.

8. 8

   Continue until all the ravioli balls are cooked.

9. 9

   Melt the butter over a low heat, then serve immediately, mixed with the left over Parmesan and sage leaves.