400g/14oz Swiss chard, ideally a variety of colours
handful leftover Swiss chard stalks
1 garlic clove, lightly smashed
1 garlic clove, crushed
squeeze lemon juice (optional)
8 fresh sage leaves
sea salt and freshly ground black pepper
200g/7oz ‘00' flour, plus extra for dusting
1 tsp freshly grated nutmeg
drizzle extra virgin olive oil
2 tbsp olive oil
100²µ/3½´Ç³ú butter
2 free-range eggs
1 free-range egg yolk
25g/1oz Parmesan, grated, plus extra to serve
100²µ/3½´Ç³ú fresh ricotta, drained