Ravioli with chard, pear and sour cream sauce

Ingredients for 3 servings:

• 2 heads of chard
• 600 g ravioli, preferably with mushroom filling
• 2 onions, red
• 2 garlic cloves
• 1 piece(s) bacon (belly bacon, belly bacon)
• 1 lemon(s)
• some tomato paste
• 1 cup sour cream
• 2 bulb(s)
• some Cabanossi or similar sausage
• Salt and pepper from the mill
• Vegetable broth, granulated
• Water
• Parsley, flat, chopped
• possibly sheep’s cheese (Pecorino)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

First, cut the sausages into rings and fry them in a pan with the bacon. Chop the onions and garlic and add them. Simmer for a while, then remove the bacon. Wash the chard, cutting the stalks smaller than the green part because they are thicker. Blanch in boiling water for 1-2 minutes to preserve the green color, then drain. Peel the pears, remove the cores, and cut into pieces. Add them sooner or later depending on whether they are soft or firm. First, fry the chard and pears with the sausage, then add a little granulated stock and water and simmer. Meanwhile, cook the ravioli (or other pasta). Then stir in the sour cream and, to taste, a little tomato paste, salt, and pepper. Continue simmering, then add a little parsley at the end. Season to taste, and you’re done! If you like, you can also sprinkle grated pecorino on top.