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1
Cook Swiss chard in a large pot of boiling salted water 5 minutes, then transfer to a colander, reserving boiling water in pot.
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2
Rinse chard under cold water.
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3
Blanch escarole in same boiling water 3 minutes, then drain in colander and rinse with cold water.
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4
Squeeze excess water from greens with your hands and cut into 3/4-inch pieces.
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5
Cook onion in oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until pale golden.
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6
Add garlic and cook, stirring, until fragrant, about 30 seconds.
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7
Add greens and currants and cook, stirring, until any liquid is evaporated.
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8
Stir in zest, juice, parmesan, and salt to taste.
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9
Cool to room temperature.
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10
Working with 1 wrapper at a time and keeping remaining wrappers in plastic wrap, mound 1 teaspoon filling in center.
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11
Moisten edges of wrapper with water and fold wrapper in half over filling, pressing down around filling to force out air.
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12
Seal edges well, pressing them together with your fingertips.
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13
Arrange ravioli as filled in 1 layer on a wax paperlined baking sheet and keep covered with plastic wrap.
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14
Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook walnuts, stirring occasionally, until fragrant and golden, about 3 minutes.
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15
Remove from heat and season with salt.
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16
Cook ravioli in a 5-quart pot of boiling salted water 2 minutes and transfer with a slotted spoon to skillet with walnuts.
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17
Reserve 1 cup pasta cooking liquid.
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18
Add parsley and salt and pepper to taste to ravioli and toss to coat over moderately high heat, adding enough cooking liquid, 1/4 cup at a time, to keep ravioli from sticking together.
