NAKED RAVIOLI WITH RICOTTA

1 1/2 pounds fresh spinach
1 1/2 pounds Swiss chard
11 ounces Parmesan cheese
1 pound fresh ricotta
5 egg yolks
Salt and freshly ground black pepper
1/2 teaspoon grated nutmeg
1 cup all-purpose flour
2 tablespoons butter
8 fresh sage leaves or baby spinach leaves

Place spinach and chard in a large bowl. Blanch for 5 minutes by pouring boiling water into the bowl, then refresh greens in cold water. Squeeze out excess moisture until very dry. Reserve spinach. Finely chop chard leaves and place in a bowl.

Grate 2/3 of Parmesan and add with ricotta and egg yolks to chard. Shave remaining Parmesan and reserve. Season ricotta mixture with salt and pepper, and add nutmeg. Mix together well and form into walnut-size balls. Roll balls in flour, making sure they are uniformly floured before poaching them.

Poach for 30 seconds in plenty of boiling water in a large saucepan.

At the same time, reheat reserved spinach in butter in a saute pan.

Place spinach in warm flat bowls. Add ravioli balls, garnish with Parmesan shavings and fresh sage or fresh baby spinach leaves, and serve immediately.

Servings: 6
Source: Chef Robert Castellani's recipe from Australian Food: In Celebration of the New Australian Cuisine by Alan Saunders, Rodney Weidland, and Barbara Beckett