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1
To make the filling, wash and stem the Swiss chard, then roughly chop it.
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2
Heat the butter in a saute pan over medium-high heat and add the chard, stirring until wilted.
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3
Allow to cool, then squeeze dry and combine with the ricotta and garlic; season to taste with salt and pepper.
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4
Set aside while you roll out the pasta.
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5
Roll out the dough to the thinnest setting on your pasta machine.
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6
Cut the pasta sheet in half crosswise so that you have 4 rectangles about 18 inches long.
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7
Dust your work surface with flour, then lay out one strip of pasta.
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8
Dollop about 2 tablespoons of the ricotta-chard mixture every 3 inches, making 4 servings.
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9
Make a slight depression in each dollop of filling, then gently place one egg yolk in each depression.
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10
Brush the surrounding pasta dough with water, then cover the filling with the second sheet of pasta.
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11
Use the edges of your hands to press down around the filling, pressing out any air and sealing the dough.
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12
Cut out the ravioli using a biscuit cutter or drinking glass.
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13
Repeat with the remaining pasta sheets, filling, and yolks to make 4 more ravioli.
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14
Fill 2 high-sided pans with 2 inches of water and bring to a bare simmer.
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15
Slip the ravioli into the water and poach gently, adjusting the heat to maintain a bare simmer.
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16
Cook the ravioli for about 2 1/2 minutes, or just until the pasta is cooked and the filling is heated through.
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17
Its important that you dont overcook the ravioli so that the yolks stay liquid.
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18
Reserve the pasta water.
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19
Melt the butter in a wide pan, add the pasta cooking liquid, and swirl together to combine.
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20
Add the ravioli to the pan and gently spoon the sauce over to coat.
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21
Divide among 4 shallow bowls, and top with a bit of sauce.
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22
Shave the Parmigiano-Reggiano over the top and serve.
