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1
Bring 1/4 cup water to boil in large pot.
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2
Add chard leaves.
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3
Cover; cook until tender but still bright green, stirring occasionally, about 3 minutes.
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4
Drain.
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5
Cool slightly.
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6
Squeeze dry.
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7
Chop chard finely.
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8
Transfer to large bowl.
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9
Mix in ricotta, 1/3 cup Parmesan cheese, egg, garlic, thyme, salt, rosemary and pepper.
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10
Line baking sheet with foil or plastic wrap; sprinkle with flour.
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11
Place 1 gyoza wrapper on work surface.
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12
Brush surface of wrapper with some egg white.
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13
Spoon generous 1 teaspoon chard mixture into center of wrapper.
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14
Top with another wrapper.
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15
Press edges together to seal.
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16
Transfer to baking sheet.
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17
Repeat with remaining wrappers, egg white and chard mixture to make 32 ravioli total.
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18
(Can be made 8 hours ahead.
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19
Cover and chill.)
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20
Melt butter in heavy small skillet over medium heat.
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21
Add sage; stir 1 minute.
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22
Season with salt and pepper.
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23
Remove from heat.
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24
Working in batches, cook ravioli in large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch.
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25
Transfer ravioli to large shallow bowl.
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26
Pour sage butter over ravioli and toss.
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27
Serve, passing additional Parmesan cheese alongside, if desired.
