Powisett Ravioli with Swiss Chard

(adapted from The Classic Italian Cookbook by Marcella Hazan, 1983)

Filling
2 large bunches Swiss chard
2 ½ T finely chopped yellow onion
3 ½ T prosciutto, rolled pancetta, or unsmoked ham
¼ cup butter
1 cup fresh ricotta
1 egg yolk
2/3 cup freshly grated Parmesan cheese
¼ to ½ t. nutmeg

A sheet of homemade pasta dough, made with 2 eggs, 1 ½ cups all-purpose flower, and 2 t. milk.

Take the stalks off the chard, and cook in a covered saucepan with ¼ tsp. salt for about 15 minutes or until tender. Drain and squeeze all moisture. Chop very fine.

Saute the onion and prosciutto (I used Canadian bacon), in butter with a skillet over medium heat. Add chopped cook swiss chard and cook for 2-3 minutes until all butter is absorbed.

Transfer contents of the skillet to a mixing bowl. Add ricotta, egg yolk, Parmesan, and nutmeg and mix until well combined. Taste and correct for salt and nutmeg.

Tomato Sauce
1 small onion, chopped
3 T. finely chopped carrot
3 T. finely chopped celery
2 ½ cups roughly chopped tomatoes
2 t. salt
¼ t. granulated sugar (or 1 t. honey)
½ cup heavy cream

Saute the onion, carrot and celery in olive oil. Add tomatoes and bring to barely a simmer. Cook uncovered over low heat for at least an hour. I puree this mixture in a food processor.