Swiss Chard Ravioli

For the chard ravioli, place the flour on a work surface and make a well with your fingers. Mix the eggs in a bowl with a pinch of salt and a little olive oil and empty into the flour well. Work in the flour with your fingers until a smooth dough is formed. Then leave to rest in the refrigerator for 30 minutes.

In the meantime, prepare the filling. For this, mash the already cooked potatoes with a fork and mix with the sour cream. Peel the onion and cut it into small cubes, cut the chard into strips. Sauté both in a pan with a little oil, put them in a perforated sieve and drain well. If the chard is too wet, squeeze it with your hands.

Mix the chard and eggs into the potato mixture and season well with salt and pepper.

Roll out the ravioli dough thinly and cut out 8 circles with a large cookie cutter. Place a full tablespoon of the chard mixture on each circle on top of the dough. Brush the edge with egg white, place a second circle of dough on top and seal the ravioli tightly.

Cook the ravioli in lightly simmering salted water for 3 to 4 minutes. Lift out and toss briefly in a pan with melted butter. Sprinkle the chard ravioli with chopped parsley and serve.

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