Ravioli with Swiss Chard and Ricotta | RICARDO

Ingredients

• 2 cups (300 g) unbleached all-purpose flour
• 1/2 tsp salt
• 1 egg
• 1/2 cup (125 ml) sour cream
• 1/4 cup (55 g) unsalted butter, melted
• 3/4 lb (340 g) red Swiss chard (about 1 bunch), leaves chopped and stems finely sliced (keep separate)
• 1 tbsp butter
• 1 cup (260 g) ricotta cheese
• 2 tbsp currants, soaked in hot water for 5 minutes and drained
• 1/4 tsp lemon zest
• 1 tsp (5 ml) lemon juice
• 1 pinch ground cinnamon
• 1/4 cup (55 g) unsalted butter
• 2 tbsp roasted pine nuts
• 1 tbsp parsley, finely chopped