Filled Pasta with Chard and Cheese in Melted Butter

For the pasta, knead flour with oil and about 140 ml (approximately 5 ounces) of water to form an elastic, firm dough. For best results, use a food processor to knead dough. Add more or less water to reach the desired consistency. Wrap dough in plastic wrap and let rest for about 30 minutes. 

For the filling, rinse swiss chard, trim and blanch in a pot of boiling salted water. Drain, rinse with cold water, drain again and chop finely.

Peel garlic and chop finely. Heat 1 tablespoon butter in a frying pan and saute garlic. Add swiss chard. In a bowl, mix swiss chard with ricotta and season with Parmesan, salt, pepper and nutmeg. Leave to cool.

Divide pasta dough into two parts and roll each half on floured work surface until thin. On one-half of dough place a teaspoon of filling, brush around filling with beaten egg white. Place second half of dough over and press around the filling. Cut out with a pastry wheel into 6 com (approximately 2 inch) squares and press the edges firmly. Dust with flour and proceed with remaining dough and filling.