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1
Finely chop Swiss chard (you should have about 6 packed cups).
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2
In a large non-stick skillet saute onions, garlic, and pine nuts in oil over moderately high heat until onion is softened and pine nuts are a few shades darker.
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3
Stir in olives, raisins, and half of Swiss chard and cook, stirring, until chard is slightly wilted.
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4
Stir in remaining chard and season with salt and pepper.
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5
Cook filling, covered, over moderate heat, stirring occasionally, until chard is tender, about 5 minutes and cool.
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6
Chill filling, uncovered, at least 1 hour or, covered, up to 1 day.
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7
Set smooth rollers of pasta machine on widest setting.
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8
Cut dough into 4 pieces and wrap 3 of them separately in plastic wrap.
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9
Flatten unwrapped piece of dough into rectangle and feed through rollers.
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10
Fold rectangle in half and feed through rollers 8 or 9 more times, folding in half each time and dusting in half as necessary to prevent sticking.
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11
Turn dial down to next (smaller) setting and feed dough through rollers without folding.
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12
Continue to feed dough through, without folding, making space between rollers narrower each time, until narrowest setting is reached and pasta is about 3 1/2 inches wide.
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13
Put pasta sheet on work surface with long side facing you and put packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds).
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14
Around each mound of filling brush dough very lightly with water.
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15
Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well.
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16
With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.
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17
Line a large tray with a dry kitchen towel and arrange ravioli in one layer.
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18
Make more ravioli with remaining 3 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in one layer.
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19
Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.
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20
In an 8-quart kettle bring 7 quarts of salted water to a boil.
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21
Cool ravioli until tender, 3 to 4 minutes, and drain in a colander.
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22
In a heated large bowl immediately toss ravioli with sauce.
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23
Serve ravioli with Parmesan.
