Method:-

• First make the pasta dough. Put the flour and salt in a bowl. Mix well.
• Make a well in the centre and add the eggs. Make a dough adding milk to help bind it together. The dough should be elastic and not sticky.
• Knead the dough for about 5 minutes and then place in a bowl covered with cling film for 30 minutes before rolling it out.
• While the dough is resting, prepare the filling.
• Rinse the chard or spinach and put in a saucepan. Cover and cook for about 5 minutes until softened.
• Drain the spinach, squeeze all the water out and chop finely.
• In a large mixing bowl mix together the chopped spinach, ricotta and egg. Season with nutmeg, salt and freshly ground pepper.
• Put the pasta dough on a lightly floured surface and roll as finely and evenly as possible (use a pasta machine if you have one). Roll into strips about 4 inches wide.
• Shape small balls of the spinach filling and place them on the pasta strips about 5cm apart.
• Moisten the edges with milk and cover with another strip of pasta. Press the pasta sheets together around the filling, sealing firmly. Cut into ravioli using a pastry wheel or sharp knife.
• Bring a large saucepan of salted water to the boil. Add the ravioli and cook for 4-6 minutes until 'al dente'. Drain.
• Meanwhile, in a small frying pan melt the butter and add the sage leaves. Toss the ravioli with the sage butter and sprinkle with Parmesan cheese.