Naked Ravioli

Ravioli without the fuss of making the pasta shell. Perfect served with a side of spring vegetables.

Boil the spinach and swiss chard in salted water for 10 minutes.

Drain , cool , squeeze dry and chop finely.

Place the chopped greens in a bowl along with the ricotta , gorgonzola , egg yolks and two-thirds of the parmesan.

Mix and season with salt and pepper.

Spread the flour on a board , then take the ravioli mixture out by the tablespoon and roll it in the flour , forming a small ball.

Once you have five or six balls , drop them into a pot of boiling water and cook for 30 seconds.

They will rise to the top when done.

Continue until all the ravioli balls are cooked.

Melt the butter over a low heat , then serve immediately , mixed with the left over parmesan and sage leaves.

fresh spinach, fresh swiss chard, ricotta cheese, gorgonzola, egg yolks, parmesan cheese, salt and pepper, nutmeg, plain flour, butter, sage leaves