Ricotta-filled ravioli

Prepare a dough with the fine-ground flour, the semolina, the eggs and lukewarm water. Let the dough stand and, meanwhile, prepare the stuffing mixing well the fresh sheep’s ricotta and the boiled, well drained and chopped Swiss chards. Add salt. Roll out the pastry and put at regular distance small knobs of stuffing. Place the second pastry on top of the other and cut the ravioli into the shape you prefer. Cook in plenty of salted water. Strain and serve the ravioli with tomato sauce and grated pecorino cheese. Garnish with fresh basil leaves.

Ingredients (4 portions):
g 250 Fine-ground flour
g 250 Semolina
g 500 Sheep’s Ricotta
g 200 Boiled Swiss chards
g 250 Tomato sauce
g 100 Grated pecorino cheese
2 Eggs