Ingredients
For the dough
7 oz. (1-1/3 cup plus 2 Tbs.) 00 flour; more as needed
1-3/4 oz. (1/4 cup plus 1 Tbs.) semola rimacinata (fine flour) or unbleached all-purpose flour
6 large egg yolks
1 large egg
1-1/2 tsp. extra-virgin olive oil
1/4 tsp. kosher salt
For the filling
6 Tbs. extra-virgin olive oil
2 cloves garlic, smashed
3/4 lb. Swiss chard, stemmed, washed, and cut into bite-size pieces (about 3 cups)
Kosher salt
1-1/2 cups whole-milk ricotta cheese
3/4 oz. (3/4 cup) finely grated Parmigiano-Reggiano
1/2 tsp. finely grated lemon zest
1/8 tsp. freshly grated nutmeg
For cooking and serving
Kosher salt
4 oz. (1/2 cup) unsalted butter
2 Tbs. fresh lemon juice
Preparation
Prepare the filling
Heat 3 Tbs. of the oil in a 6- to 7-quart Dutch oven over medium-high heat until shimmering. Add the garlic and brown on both sides, about 2 minutes total. Discard the garlic and add the chard. Cook, stirring, until tender, about 2 minutes. Season with 1/2 tsp. salt.
Drain the greens and wring out excess liquid in a clean towel. Let cool to room temperature. Combine the greens and the ricotta in a medium bowl. Add the Parmigiano, the remaining 3 Tbs. oil, zest, nutmeg, and 1/2 tsp. salt and mix well. Cover and refrigerate for up to 2 days.
