Cjarsons recipe
 These ravioli-style pasta parcels are filled with potatoes and chard and served with springtime veg and olive oil. 200g/7oz Italian ‘00’ flour, plus extra for dusting2 free-range eggs, beaten 200g/7oz Italian ‘00’ flour, plus extra for dusting 2 free-range eggs, beaten 400g/14oz red-skinned potatoes, such as Desiree, peeled and cut into 2cm/¾in pieces200g/7oz Swiss chard, stalks and leaves chopped 2 tbsp olive oil1 small onion, finely chopped 1 tsp chopped fresh thyme1 tsp chopped fresh marjorampinch grated nutmeg100g/3½oz ricotta50g/1¾oz Parmesan, gratedsalt and freshly ground black pepper 400g/14oz red-skinned potatoes, such as Desiree, peeled and cut into 2cm/¾in pieces 200g/7oz Swiss chard, stalks and leaves chopped 2 tbsp olive oil 1 small onion, finely chopped 1 tsp chopped fresh thyme 1 tsp chopped fresh marjoram pinch grated nutmeg 100g/3½oz ricotta 50g/1¾oz Parmesan, grated salt and freshly ground black pepper 100g/3½oz shelled Italian new season fresh peas250g/9oz asparagus, trimmed and cut into 4-5cm/1½-2in pieces at an angle1 tbsp olive oil75g/2⅔oz unsalted buttershaving black truffle 100g/3½oz shelled Italian new season fresh peas 250g/9oz asparagus, trimmed and cut into 4-5cm/1½-2in pieces at an angle 1 tbsp olive oil 75g/2⅔oz unsalted butter shaving black truffle Method To make the pasta, place the flour in a large bowl. Make a well in the flour, add the beaten eggs and mix together. Add 1 tablespoon water and work the dough so it becomes elastic. Shape into a flat piece and cover with cling film. Chill in the fridge for at least 1 hour.To make the filling, place the potatoes in a saucepan of salted water and bring to the boil. Cook until soft, then drain in a colander. Place the potatoes through a potato ricer, season with salt and pepper and set aside. Meanwhile, place the chard in a separate saucepan of boiling salted water, cook until just wilted, drain and set aside. Heat half of the oil in a frying pan and add the onion, thyme and marjoram. Cook for 2 minutes then add the chard. Cook until all the moisture has evaporated. Finely chop this mixture and mix together with mashed potato. Add the remaining olive oil, the ricotta and Parmesan and season with salt and peppper. Set aside. Roll out the pasta on a floured surface into a long sheet and cut out 12 discs with a round cutter. Take a teaspoon of the potato and chard filling and place in the middle of a disc. Spray with water and carefully bring the edges together to form a half-moon ravioli shape. Seal. Repeat until you have used all 12 discs. Bring a large saucepan of salted water to the boil and add the peas, asparagus and pasta shapes. Cook until the pasta has risen to the top of the water and is floating for 1 minute. Add a ladleful of the pasta water and the olive oil to a frying pan and transfer the pasta shapes, peas and asparagus with a slotted spoon to the pan. Cook together for 1 minute so the pasta and sauce becomes emulsified. Remove from the heat and stir through the butter.Serve on hot plates with a shaving of black truffle. To make the pasta, place the flour in a large bowl. Make a well in the flour, add the beaten eggs and mix together. Add 1 tablespoon water and work the dough so it becomes elastic. Shape into a flat piece and cover with cling film. Chill in the fridge for at least 1 hour. To make the pasta, place the flour in a large bowl. Make a well in the flour, add the beaten eggs and mix together. Add 1 tablespoon water and work the dough so it becomes elastic. Shape into a flat piece and cover with cling film. Chill in the fridge for at least 1 hour. To make the filling, place the potatoes in a saucepan of salted water and bring to the boil. Cook until soft, then drain in a colander. Place the potatoes through a potato ricer, season with salt and pepper and set aside. Meanwhile, place the chard in a separate saucepan of boiling salted water, cook until just wilted, drain and set aside. To make the filling, place the potatoes in a saucepan of salted water and bring to the boil. Cook until soft, then drain in a colander. Place the potatoes through a potato ricer, season with salt and pepper and set aside. Meanwhile, place the chard in a separate saucepan of boiling salted water, cook until just wilted, drain and set aside. Heat half of the oil in a frying pan and add the onion, thyme and marjoram. Cook for 2 minutes then add the chard. Cook until all the moisture has evaporated. Finely chop this mixture and mix together with mashed potato. Add the remaining olive oil, the ricotta and Parmesan and season with salt and peppper. Set aside. Heat half of the oil in a frying pan and add the onion, thyme and marjoram. Cook for 2 minutes then add the chard. Cook until all the moisture has evaporated. Finely chop this mixture and mix together with mashed potato. Add the remaining olive oil, the ricotta and Parmesan and season with salt and peppper. Set aside. Roll out the pasta on a floured surface into a long sheet and cut out 12 discs with a round cutter. Take a teaspoon of the potato and chard filling and place in the middle of a disc. Spray with water and carefully bring the edges together to form a half-moon ravioli shape. Seal. Repeat until you have used all 12 discs. Roll out the pasta on a floured surface into a long sheet and cut out 12 discs with a round cutter. Take a teaspoon of the potato and chard filling and place in the middle of a disc. Spray with water and carefully bring the edges together to form a half-moon ravioli shape. Seal. Repeat until you have used all 12 discs. Bring a large saucepan of salted water to the boil and add the peas, asparagus and pasta shapes. Cook until the pasta has risen to the top of the water and is floating for 1 minute. Add a ladleful of the pasta water and the olive oil to a frying pan and transfer the pasta shapes, peas and asparagus with a slotted spoon to the pan. Cook together for 1 minute so the pasta and sauce becomes emulsified. Remove from the heat and stir through the butter. Bring a large saucepan of salted water to the boil and add the peas, asparagus and pasta shapes. Cook until the pasta has risen to the top of the water and is floating for 1 minute. Add a ladleful of the pasta water and the olive oil to a frying pan and transfer the pasta shapes, peas and asparagus with a slotted spoon to the pan. Cook together for 1 minute so the pasta and sauce becomes emulsified. Remove from the heat and stir through the butter. Serve on hot plates with a shaving of black truffle. Serve on hot plates with a shaving of black truffle.