Ravioli Genovese

• 1 recipe basic pasta, rolled to thinnest setting on machine
• 1 pound Italian sausage, without fennel seeds, cooked, crumbled and drained
• 2 cups Swiss chard, cooked, drained and chopped
• 1 cup ricotta
• 1 cup grated Pecorino, plus 1/2 cup
• 3 eggs
• 1/2 teaspoon freshly grated nutmeg
• Salt and pepper
• 6 tablespoons butter

1. In a bowl, combine cooked sausage, chopped chard, ricotta, Pecorino, eggs and nutmeg and season with salt and pepper.
2. Lay out 1 sheet of pasta on a work surface and dot with 1/2 tablespoons filling 2-inches apart.
3. Lay second sheet over and press with hands to seal.
4. Using a pizza cutter, cut out squares and set aside.
5. Bring 6 quarts water to a boil and add 2 tablespoons salt.
6. Place ravioli in boiling water and cook until tender, about 4 to 5 minutes.
7. Melt butter in a 12-inch to 14-inch saute pan and remove from heat.
8. Carefully drain ravioli and place in pan with butter.
9. Toss gently over medium heat, sprinkle with remaining cheese and serve.

recipe basic pasta, italian sausage, swiss chard, ricotta, eggs, nutmeg, salt, butter

Taken from www.foodnetwork.com/recipes/mario-batali/ravioli-genovese-recipe.html (may not work)