Ravioli Genovese

Directions

1. 1
   In a bowl, combine cooked sausage, chopped chard, ricotta, Pecorino, eggs and nutmeg and season with salt and pepper.
2. 2
   Lay out 1 sheet of pasta on a work surface and dot with 1/2 tablespoons filling 2-inches apart.
3. 3
   Lay second sheet over and press with hands to seal.
4. 4
   Using a pizza cutter, cut out squares and set aside.
5. 5
   Bring 6 quarts water to a boil and add 2 tablespoons salt.
6. 6
   Place ravioli in boiling water and cook until tender, about 4 to 5 minutes.
7. 7
   Melt butter in a 12-inch to 14-inch saute pan and remove from heat.
8. 8
   Carefully drain ravioli and place in pan with butter.
9. 9
   Toss gently over medium heat, sprinkle with remaining cheese and serve.