BUTTER PARMESAN SAUCE FOR RAVIOLI RECIPES

Steps:

• Make the filling: Strip leaves away from chard, and dice the stems into 1/2-inch pieces. Set a large frying pan over medium-high heat. Add 3 tablespoons olive oil. When oil shimmers, add the onion, diced chard stems, and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, for 12 to 14 minutes, until onions are tender and lightly golden.
• In the meantime, slice the chard leaves into 1-inch pieces. When the onions are tender, add the chard leaves to the onions, and cook, using tongs to turn the chard until it wilts. Season with salt. Continue cooking, stirring occasionally, for 9 to 10 minutes, until the chard is tender and sweet. Remove pan from heat and allow to cool to room temperature.
• Scrape chard into the bowl of a food processor, and add ricotta, Parmesan and nutmeg. Pulse to combine, stopping to scrape the sides of the bowl with a rubber spatula, until the chard is evenly, finely chopped. Taste and adjust salt as needed. Cover and refrigerate until ready to use.
• Make the pasta: Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup Diamond Crystal kosher salt.
• Place a sheet of pasta on your workspace and dust off any excess flour. Fold the sheet in half lengthwise to create a crease and unfold. Spoon tablespoonfuls of filling horizontally along the center of the pasta sheet, about an inch and a half apart.
• Using a spray bottle or damp pastry brush, very lightly moisten the entire strip. Lift the top edge of the pasta sheet and fold it down to meet the bottom edge, letting it drape loosely over the filling.
• Starting on one end, squeeze out air bubbles by pressing the dough around the filling with dry fingers (but don’t press on the filling itself). Work toward other end. Press on the edges to seal completely.
• Using a fluted pasta cutter or a knife, trim the unfolded edges of the pasta, then cut between the mounds of filling to form the ravioli.
• Toss lightly with semolina flour, then lay out in a single layer on the second prepared baking sheet. Cover with a piece of parchment paper.
• Drop 32 ravioli into water and stir, keeping an eye on them. They should cook in about 3 to 4 minutes.
• Make the sauce while the pasta cooks: Set a large frying pan with curved edges over medium-high heat and add 3 tablespoons pasta water. (The starch in the pasta water helps this emulsion stay together.)
• Bring to a simmer, then reduce heat to medium-low and add butter a piece or two at a time while continuously swirling the pan.
• Keep swirling the pan until the butter melts and the sauce begins to thicken. Remove from heat and add Parmesan, black pepper, and salt. Swirl to combine, then taste and adjust salt as needed.

Steps:

• Mound the flour on your work surface. Make a well and add the eggs to the center. Use a fork to whisk them together. Once blended, keep whisking the eggs, slowly incorporating the edges of the flour. Use your hands to fold the eggs and flour all together. While the dough is still loose, drizzle in the oil and a half-eggshell of cold water (about 2 tablespoons) and keep kneading until smooth, elastic and warm. Wrap the dough in a clean kitchen towel and let it rest while you make the filling.
• Combine the ricotta, Parmesan, sage, thyme, mint and nutmeg in a large bowl and add salt and pepper to taste.
• To assemble: Cut the dough into 4 equal pieces. Roll the dough through the pasta machine beginning at the thickest setting and working your way down to the thinnest. You want the pasta about 1/4-inch thick and in a long rectangular sheet. Repeat with the remaining dough.
• Flour your work surface. Trim the edges of the pasta sheets with a pasta cutter to make the sheets even. Drop about 1 scant tablespoon of the filling onto one half of a pasta sheet, leaving a 2-inch space between the next drop of filling. Brush the edges lightly with water. Fold the dough over the filling, like closing a book. Use your fingers and the side of your hand to press the seams between each filling mound and seal them closed. Seal the edges. Use a pasta cutter to trim the mounds into ravioli. If making the ravioli ahead of time, toss them with some semolina flour so they do not stick together.
• To finish: Melt the butter in a large saute pan. Add the sage leaves and truffles and cook until just crisp and fragrant, about 2 minutes.
• Bring a large pot of water to boil. Cook the ravioli in batches, about 10 at a time, until they float to the surface, 2 to 3 minutes. Toss the ravioli with the melted butter mixture, add some Parmesan and shave some fresh truffles on top.