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For pasta:
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1.
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In a large bowl combine flours and mix well.
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2.
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Create a well in the centre of the flour and crack eggs directly into it.
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3.
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Bring flour over eggs and begin to mix with your hands.
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This part is going to get messy, but just keep mixing.
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4.
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Continue to pat, punch, wrestle, mix, chat to and disagree with your dough until it becomes smooth and elastic.
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5.
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Allow to rest for 30 minutes-2 hours (under moist kitchen towel) before using.
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For filling:
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1.
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Roll up Swiss chard leaves and slice across in thin strips.
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2.
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In a large saute pan on medium heat, heat olive oil and add in garlic, mushrooms, onion and thyme.
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Saute until just softened.
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Add Swiss chard and continue to cook until all vegetables are cooked through.
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3.
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Stir in mascarpone and Parmesan and set aside.
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To Assemble:
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1.
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Cut dough into two pieces and roll out to about 1/8 thick on a heavily floured surface.
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2.
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Using a ravioli cutter or small biscuit cutter (about 1 1/2) cut out circles (squares could also be done freehand).
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3.
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Fill raviolis with about 1/2 to 1 teaspoon of filling in centre of circle.
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Wet edges of both circles and pinch edges together.
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Set aside in one layer on floured surface until ready to use.
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4.
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Fill a large stock pot with water and season generously with salt and a small amount of oil.
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Bring to boil.
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5.
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When all raviolis are filled and ready to cook drop them all into pot and cook for 2-3 minutes, stirring thoroughly at beginning to prevent sticking.
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6.
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Drain and plate, top with rose sauce, a drizzle of truffle oil and a sprinkle of Parmesan.
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For the Sauce:
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1.
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In a small saute pan, melt butter and continue to cook until it begins to brown slightly.
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Remove from heat and add oregano, cream and mascarpone striring until combined.
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2.
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Return to heat, add in tomatoes and salt and pepper.
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Continue to cook on low heat until sauce thickens slightly.
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Serve over your ravioli with a drizzle of truffle oil and a sprinkle of Parmesan.
