Swiss Chard Pasta Rolls

Ingredients

• 600g swiss chard (silverbeet), roughly chop and cook in boiling water for 3-5 minutes until wilted, refresh in plenty of cold water and squeeze out the excess water
• 2 garlic cloves, finely chopped
• 6 spring onions, finely chopped
• 250g ricotta
• 2 tbsp grated parmesan
• 2 tbsp basil, shredded
• 1/2 tsp grated nutmeg
• maldon salt and freshly ground black pepper
• 250g tipo 00 or bread flour
• 250g fine semolina
• 3 eggs (medium)
• 2 egg yolks
• 1 1/2 tbsp olive oil
• 100ml extra virgin olive oil
• 1 garlic clove, finely chopped
• 120g chestnut mushrooms, sliced
• 2 tbsp sage leaves
• parmesan shavings