Ingredients: Per 4 servings
Chop the Swiss chard finely, amalgamate with the Ricotta, and then add the butter, salt, pepper, cheese and 3-4 spoonfuls of meat "ragù”. Put onto the heat, stirring, for some minutes. It must never boil and the mixture should be fluid and homogeneous. Cook the pasta in abundant salted water with the addition of a tablespoon of olive oil. It is important that the pasta is drained at the right moment. In the bottom of a tureen, put a little Tuscan “ragù”, then the pasta, more “ragù”, then a dusting of Parmesan and on the surface the sauce prepared previously. Serve hot.