Naked Ravioli - cooking recipe

Ingredients

200 g fresh spinach, cleaned and washed
200 g fresh swiss chard, cleaned and washed
150 g ricotta cheese
150 g gorgonzola, dolce cheese
3 large egg yolks
150 g freshly grated parmesan cheese
salt and pepper
nutmeg
100 g plain flour
200 g butter
20 finely chopped sage leaves

Preparation

Boil the spinach and Swiss chard in salted water for 10 minutes.
Drain, cool, squeeze dry and chop finely.
Place the chopped greens in a bowl along with the ricotta, gorgonzola, egg yolks and two-thirds of the Parmesan.
Mix and season with salt and pepper.
Spread the flour on a board, then take the ravioli mixture out by the tablespoon and roll it in the flour, forming a small ball.
Once you have five or six balls, drop them into a pot of boiling water and cook for 30 seconds.
They will rise to the top when done.
Continue until all the ravioli balls are cooked.
Melt the butter over a low heat, then serve immediately, mixed with the left over Parmesan and sage leaves.