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Instructions

• Place a skillet over medium flame and heat some oil in it. Now cook some shallot in it for a minute. Then cook chard in it for another couple of minutes whilst stirring it occasionally. Transfer chard into a bowl and keep it aside.
• Now add ricotta, pepper, chopped sage, Parmesan and goat cheese into a separate bowl and combine well.
• Then place wonton papers over a baking sheet. Now start placing the cheese mixture at the center of the wonton paper and repeat the process for the remaining wonton papers. Once all the wonton papers are laid out with the cheese mixture, dip your fingertip with little water and wet the edges of the paper.
• Now place another wonton paper over the one that is filled with mixture. Gently press the edges of this paper against the latter paper to form a seal. Repeat this process for the remaining fillings.
• Now boil water containing salt and then simmer it down. Then start adding ravioli into the water. However, make sure that they do not stick to each other. After 5 minutes, start removing ravioli and place them on a paper to blot.
• Then arrange the ravioli into separate bowls and drizzle pesto over each of them. Then place cooked chard on each of the bowls. Just before serving garnish the bowls with sage.