Swiss Chard and Ricotta Ravioli with Golden Butter and Sage

Begin by blanching your chosen greens—spinach or, for a more rustic flavor, Swiss chard—in a minimal amount of water. If using spinach, the water clinging to the leaves after washing is sufficient. Simmer for several minutes until wilted, then drain thoroughly and allow to cool.
Once cool enough to handle, press out as much moisture as possible; a sushi rolling mat is an excellent tool for this step. Chop the greens finely. Ensure your ricotta is well-drained; for a silky texture, either sieve it or smooth it using a wooden spoon.
Combine the ricotta with the chopped greens, a generous handful of grated Parmigiano Reggiano, some lemon zest or fresh marjoram leaves, and season generously with salt, black pepper, and a hint of nutmeg. Stir everything together until you have a smooth, cohesive mixture that's firm enough to hold its shape.

On a clean surface, sift your flours into a mound. Create a well in the center, crack in the eggs, and sprinkle with a pinch of salt. Use a fork to beat the eggs, gradually incorporating the surrounding flour, taking care not to let the liquid escape. Once the dough starts to come together and is no longer sticky, begin kneading with clean hands—dust with extra semolina if necessary.

Knead for about ten minutes, until the dough is smooth and elastic. Wrap in plastic or a clean cloth and let it rest for 20 minutes. After resting, divide the dough into 2–3 pieces, keeping the unused portions covered to prevent drying.

If rolling by hand, work each piece on a floured surface to a thickness of 1–2 mm, rolling from the center outward. If using a pasta machine, start with the widest setting, folding the dough over itself 2–3 times, then progressively roll thinner, finishing at the second-thinnest setting.

Cut the dough into strips or desired shapes. To form ravioli, you have two options:

Option 1: Lay out long strips (about 10 cm wide) on a floured surface. Place small mounds of filling (about 3 cm apart) along one strip. Cover with a second strip, pressing around each mound to seal and release air. If needed, brush the edges with an egg white wash. Cut into individual ravioli, leaving a 1–2 cm border.
Option 2: For a half-moon shape, cut dough into circles with a cookie cutter (8–9 cm). Place a spoonful of filling just off-center, fold over to form a semicircle, and seal the edges with a fork.

Arrange the finished ravioli on a tray dusted with semolina, keeping them separate to prevent sticking, until ready to cook.

For the sauce, tear fresh sage leaves into small pieces to release their essential oils. In a medium sauté pan, melt butter gently with the sage over medium heat. Allow the butter to foam and take on a golden hue, infusing with sage aroma and making the leaves crisp. For a more pronounced, nutty flavor, let the butter turn a deeper brown before removing from heat. This traditional sauce, called burro e salvia, is a staple in Northern Italian cuisine, prized for its simplicity and elegance.

Bring a large pot of salted water to a rolling boil. Gently add the ravioli and cook for about 5 minutes, or until they rise to the surface and are al dente. Carefully remove with a slotted spoon and transfer directly into the pan with the sage-infused butter. Toss lightly to coat each raviolo.
Serve immediately, garnished with an extra sprinkle of finely grated Parmigiano Reggiano for a truly sumptuous finish.