• Destalk the swiss chard, wash and chop the leaves.  Save the large white stalks for another use. Place swiss chard leaves in a pot and add a pinch of salt.  Cook over medium heat until leaves are tender, about 10 minutes. Drain any liquid from the chard.
• While swiss chard is cooking, cook onion and olive oil in a skillet until translucent. Add cooked chard to skillet and cook 2-3 minutes or until liquid evaporates.
• Combine swiss chard mixture, ricotta, egg yolk, parmesan and nutmeg in a bowl.
• Place rolled out pasta dough onto counter. Fold and cut in half on short side, so you have two equally sized pieces of dough.  Brush with water and place a teaspoonful of swiss chard mixture onto pasta dough two across, leaving two inches of space between the mounds.   Place remaining half of dough on top of it and beginning at center, squeeze out any air, as you seal the mounds into ravioli shapes.  Cut with zigzag cutter into squares.  Flour each ravioli and place on parchment or wax paper, so they won't stick together.  Raviolis can be frozen for later use if you wish.
• When sauce is ready, add raviolis to boiling water.  Cook only a minute until they float to the top.  Lift out with skimmer and drain.

Butter-Sage Sauce

• Chop sage leaves coarsely. Set aside
• Place butter into skillet and turn heat to medium.  Watch it melt and then begin to brown.  As soon as it begins to brown, add chopped sage.   It will sizzle.  Remove from heat and when ready, drizzle over raviolis.  Then grate parmesan cheese over the top.  Yum!

Basic Egg Pasta

• Place all ingredients in bowl of food processor.  Do pinch test.  Take a few granules between your thumb and forefinger and pinch them flat. They should hold together, with no separate grains visible, and the mix shouldn't feel wet.  If it's too wet, add flour - a tablespoon at a time, process for 20 seconds and pinch again.  If it's too dry, add water - no more than a teaspoon at a time.  Dump contents of the Cuisinart bowl onto a sheet of plastic wrap.  Bring together the sides to form a disc of dough.   Let sit until you are ready to roll the dough out.  It can be refrigerated for a day or two or put in the freezer until you are ready to use.

  Follow pasta maker directions for rolling out dough.
• ENJOY THIS RECIPE FROM FreshFoodinaFlash.com