Cheese Ravioli With Chard & Pepperoni - cooking recipe

Ingredients

2 lbs Swiss chard, trimmed and coarsely chopped
10 tbsp (1 1/4 sticks) butter
5 oz pepperoni, coarsely chopped
2 cloves garlic, thinly sliced
1/4 cup currants
1/4 cup lemon juice
1/2 cup grated Pecorino or Parmesan cheese
1 3/4 lbs three-cheese ravioli
1/4 cup fresh sage leaves
2/3 cup toasted hazelnuts, coarsely chopped

Preparation

Place chard in a large saucepan of boiling water; stir until just wilted. Drain well.
Heat 3 tbsp of the butter in a large skillet until golden. Cook pepperoni, stirring until slightly crisp. Add garlic and currants; cook until garlic is lightly golden. Add chard and 1 tbsp of the lemon juice; toss to combine. Reduce heat to low; cook, covered, for 5 mins or until chard is heated through and tender. Season to taste. Remove from heat; let stand 2 mins. Add Pecorino cheese; toss gently to combine.
Meanwhile, cook ravioli in a large saucepan of boiling salted water until just tender; drain. Return ravioli to pan. Add chard mixture; toss to combine. Divide into bowls.
Wipe skillet clean. Heat remaining 7 tbsp butter in pan until it begins to foam. Stir in sage; cook 2 mins or until butter begins to brown. Add nuts and remaining lemon juice. Season to taste. Spoon butter mixture immediately over ravioli.