Ravioli with Red Chard, Ricotta and Mascarpone

Method

1. Wash the red chard and separate the leaves from the stems. Set the stems aside for the sauce.
2. In a pan, heat a drizzle of oil and add a clove of garlic in its skin. Add the chard leaves, season with salt, cover, and cook on low heat until wilted (about 5-7 minutes). Do not brown.
3. Remove the garlic and transfer the cooked chard to a plate lined with paper towels. Press with more paper towels to remove excess moisture. Let cool slightly, then chop finely with a knife.
4. For the pasta: on a work surface, mix 100 g of '00' flour and 100 g of semolina flour. Make a well, add a pinch of salt and 2 eggs. Beat the eggs gently with a fork, then gradually incorporate the flour. Knead by hand for about 10 minutes until smooth and elastic. Wrap in plastic and let rest for 30 minutes.
5. For the filling: in a bowl, combine 250 g ricotta, 100 g mascarpone, 50 g grated Parmigiano Reggiano, 30 g grated Pecorino Romano, a pinch of nutmeg, salt, and pepper. Mix well.
6. Add the chopped chard leaves to the ricotta mixture and stir until evenly combined.
7. Divide the rested pasta dough into two pieces. Roll each piece through a pasta machine, gradually reducing the thickness, until you get thin sheets (about 1-2 mm). Keep the sheets covered with a damp cloth.
8. Lay one pasta sheet on a floured surface. Place small spoonfuls of filling (about 1 tablespoon each) spaced about 5 cm apart. Brush the edges with beaten egg yolk. Place a second sheet on top and press around each mound to seal, removing air. Cut into squares with a fluted pastry wheel.
9. Place the ravioli on a floured tray and let them dry slightly while you prepare the sauce.
10. For the sauce: in the same pan used for the chard, melt 50 g butter. Add the reserved chard stems (cut into small pieces) and a few leftover leaves. Sauté for 2-3 minutes until tender but still crunchy. Season with salt. Add a splash of pasta cooking water to create a light sauce.
11. Cook the ravioli in salted boiling water for 2-3 minutes (they will float when done). Drain, reserving some cooking water.
12. Add the cooked ravioli to the pan with the butter and stems. Toss gently over low heat to coat. Add a squeeze of lemon juice.
13. Serve the ravioli on plates, spooning the buttery stems over them. Garnish with a few raw chard leaves dressed with lemon juice, and finish with grated Parmigiano and Pecorino, and a pinch of pepper.