prepare the pasta dough

make a mound of flour on your kitchen counter

dent the top of the heap and crack the eggs into it

gently stir in the flour with a fork

start from the centre and work your way through the edges

once all the eggs and flour are combined, kneed the dough

the dough should be firm but elastic

cover the dough and let it rest for at least 30 minutes

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prepare the filling

sauté shallots in oil with salt and pepper

Once translucent add shredded swiss chard

Add more salt and pepper and cook down until tender

add lemon zest and ricotta

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cut a piece of pasta dough and roll it out into a long strip

add a dollop of filling, wet a circle around the filling

and cover with a second strip of rolled out pasta dough

close the sheets off around the filling and cut out a ravioli

you can use a cup or cookie cutter to do this

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bring a big pot with heavily salted water to a boil

boil the ravioli until they start floating, about 2-3 minutes

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you can store the raviolis 1-2 days in your fridge or freeze them long term

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