Naked Ravioli

Directions

1. 1
   Boil the spinach and Swiss chard in salted water for 10 minutes.
2. 2
   Drain, cool, squeeze dry and chop finely.
3. 3
   Place the chopped greens in a bowl along with the ricotta, gorgonzola, egg yolks and two-thirds of the Parmesan.
4. 4
   Mix and season with salt and pepper.
5. 5
   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.
6. 6
   Once you have five or six balls, drop them into a pot of boiling water and cook for 30 seconds.
7. 7
   They will rise to the top when done.
8. 8
   Continue until all the ravioli balls are cooked.
9. 9
   Melt the butter over a low heat, then serve immediately, mixed with the left over Parmesan and sage leaves.