Instructions: To make the filling, heat the butter in a pan with the garlic and lemon zest. Add the Swiss chard and cook gently for 2-3 minutes. Add the balsamic vinegar and cook for 1 minute more.

Transfer to a bowl and leave to cool, then add the ricotta, dates, Parmesan and lemon juice. Season with salt, pepper and nutmeg. Roll out the pasta dough and make the ravioloni, filling each one with a good tablespoon of Swiss chard mixture and making each of them about 6cm square.

Cook the ravioloni in a large pan of boiling salted water until al dente, then remove them from the pan using a slotted spoon and drain well.

To finish, heat the butter until foaming, add the parsley and breadcrumbs.

Cook until golden. Scatter the breadcrumbs over the ravioloni and serve.

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