Here is the recipe for the third ravioli filling from my most recent Simple Ravioli course at Bowen Park on March 2, 2011.

Spring Greens Ravioli Filling

Blanche, refresh in ice water, dry and very finely chop 1 lb of spring greens such as spinach, chard or wild nettles. Finely dice one small yellow onion and one strip of good bacon and slowly sauté in olive oil until onion is very soft and slightly browned. Add some chopped garlic near the end. Cool and mix with chard; mix in some grated Parmesan or pecorino cheese.