INGREDIENTS
800 g gnocchi potatoes, 300 g chard, 300 g soft wheat flour, 100 g grated Parmesan cheese, 1 whole egg, a small red turnip, nutmeg, salt, butter and sage to season the ravioli
PROCEDURE
Boil the potatoes, peel them and pass them through a potato masher. When they are lukewarm, add the salt, nutmeg, egg and half the Parmesan cheese. Divide the dough into two parts. Boil the red turnip, peel it and crush it very finely with a fork (or chop it). Wash the chard, dry it, cut it small and cook it in a pan with crushed garlic (which must then be removed), oil and salt; when cooked it must be dry, remove the garlic and add 2 tablespoons of Parmesan cheese. Keep aside. Take half of the potato dough, add the chopped turnip and 90 grams of flour. Knead quickly. Add 60 g of flour to the second half of the dough and work quickly. Roll out the pink dough on a very floured surface, continuing to flour both the rolling pin and the surface of the 'sheet'. Roll the dough until you get a rectangle of cm. 45 x 30 cm.; with the wheel, or knife, make 27 rectangles (5 x 10 each); place the chard filling in each rectangle with the help of a small teaspoon; close each rectangle and gently “seal” with the prongs of a fork. Proceed in the same way for the yellow dough. These ravioli should be cooked as if they were gnocchi, so when the salt water boils, they are dipped, a few at a time, and when they come to the surface they are ready. Serve with butter, sage and parmesan.