Ravioli di magro

Method

Make pasta dough by creating a well with flour and beating eggs into it with salt, then knead until smooth and elastic. Blanch borage and chard leaves in salted water for 2 minutes, squeeze dry and finely chop. Toast pine nuts in a dry pan, then combine with the chopped greens, ricotta, half the Parmesan, minced garlic, nutmeg and pepper. Roll pasta dough very thin, place teaspoons of filling at regular intervals, fold dough over and press edges, then cut into squares with a ravioli cutter. Cook ravioli in gently simmering salted water until they float and rise to the surface, about 3-4 minutes. Serve dressed with melted butter and the remaining grated Parmesan cheese.