Ravioli Genovese

1. 1

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

2. 2

   Lay out 1 sheet of pasta on a work surface and dot with 1/2 tablespoons filling 2-inches apart.

3. 3

   Lay second sheet over and press with hands to seal.

4. 4

   Using a pizza cutter, cut out squares and set aside.

5. 5

   Bring 6 quarts water to a boil and add 2 tablespoons salt.

6. 6

   Place ravioli in boiling water and cook until tender, about 4 to 5 minutes.

7. 7

   Melt butter in a 12-inch to 14-inch saute pan and remove from heat.

8. 8

   Carefully drain ravioli and place in pan with butter.

9. 9

   Toss gently over medium heat, sprinkle with remaining cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.