Swiss Chard Ravioli

Ingredients

• 0.8 cup butter ()
• 1 large eggs 
• 1 large egg white beaten to blend
• 0.5 teaspoon rosemary fresh chopped
• 0.3 cup sage fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 1  garlic clove minced
• 0.3 teaspoon ground pepper black
• 0.3 cup parmesan cheese freshly grated
• 1 cup ricotta cheese 
• 0.8 teaspoon salt 
• 1 pound swiss chard trimmed
• 0.3 cup water 
• 64  gyoza wrappers (potsticker) (from two 12-ounce packages)

Equipment

• bowl
• frying pan
• baking sheet
• pot
• plastic wrap
• aluminum foil

Directions

1. Bring 1/4 cup water to boil in large pot.
2. Add chard leaves. Cover; cook until tender but still bright green, stirring occasionally, about 3 minutes.
3. Drain. Cool slightly. Squeeze dry. Chop chard finely.
4. Transfer to large bowl.
5. Mix in ricotta, 1/3 cup Parmesan cheese, egg, garlic, thyme, salt, rosemary and pepper.
6. Line baking sheet with foil or plastic wrap; sprinkle with flour.
7. Place 1 gyoza wrapper on work surface.
8. Brush surface of wrapper with some egg white. Spoon generous 1 teaspoon chard mixture into center of wrapper. Top with another wrapper. Press edges together to seal.
9. Transfer to baking sheet. Repeat with remaining wrappers, egg white and chard mixture to make 32 ravioli total. (Can be made 8 hours ahead. Cover and chill.)
10. Melt butter in heavy small skillet over medium heat.
11. Add sage; stir 1 minute. Season with salt and pepper.
12. Remove from heat.
13. Working in batches, cook ravioli in large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch.
14. Transfer ravioli to large shallow bowl.
15. Pour sage butter over ravioli and toss.
16. Serve, passing additional Parmesan cheese alongside, if desired.