Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      recipe        basic fresh egg pasta -- see * note
                        (rolled to thinnest setting on machine)
                        === filling ===
   1      pound         Italian sausage -- without fennel
                        -- seeds, cooked,
                        -- crumbled,
                        -- and drained
   2      cups          swiss chard -- cooked, drained,
                        -- and chopped
   1      cup           ricotta
   1 1/2  cups          grated pecorino -- divided
   3                    eggs
     1/2  teaspoon      freshly-grated nutmeg
                        salt -- to taste
                        freshly-ground black pepper -- to taste
                        === sauce ===
   6      tablespoons   butter

Preparation:

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection. In a bowl, combine cooked sausage, chopped chard, ricotta, 1 cup Pecorino, eggs and nutmeg and season with salt and pepper. Lay out 1 sheet of pasta on a work surface and dot with 1/2 tablespoons filling 2-inches apart. Lay second sheet over and press with hands to seal. Using a pizza cutter, cut out squares and set aside. Bring 6 quarts water to a boil and add 2 tablespoons salt. Place ravioli in boiling water and cook until tender, about 4 to 5 minutes. Melt butter in a 12-inch to 14-inch sauté pan and remove from heat. Carefully drain ravioli and place in pan with butter. Toss gently over medium heat, sprinkle with remaining cheese and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5734)