- In a large bowl, mix in chard, Parmesan cheese, ricotta, egg, garlic, thyme, rosemary, salt and pepper.
- Line baking sheet with foil or plastic wrap; sprinkle with flour.
- Place 1 gyoza wrapper on work surface.
- Brush surface of wrapper with some egg white.
- Spoon a generous 1 teaspoon chard mixture into center of wrapper.
- Top with another wrapper.
- Press edges together to seal.
- Transfer to baking sheet.
- Repeat with remaining wrappers, egg white and chard mixture to make 32 ravioli total.
- (Ravioli may be made a day ahead; cover and chill.)
- Melt butter in heavy small skillet over medium heat.
- Add sage; stir 1 minute.
- Season with salt and pepper.
- Remove from heat; set aside.
- Working in batches, cook ravioli in large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch.
- Transfer ravioli to large shallow bowl.
- Pour sage butter over ravioli and toss.
- Add freshly grated Parmesan cheese if desired.
Makes 4 servings.
Approximate Nutrient Analysis per serving (not including optional Parmesan cheese):
850 calories, 45 g fat, 27 g saturated fat, 175 mg cholesterol, greater than 1500 mg sodium, 83 g carbohydrate, 4 g fiber, 2 g sugar, 27 g protein
