• 11 oz  Farfalle - 93 
• 5 1/3 oz  Roman ricotta
• 7 oz  Swiss chard
• oz  butter 
• 2 tbsp  grated Parmesan
•  Extra Virgin Olive Oil 
•  salt 
•  pepper 

Cook the farfalle in plenty of boiling salted water. In the meantime, wash drain and dry the swiss chards and slice lengthwise. Fry them for 2 minutes with a knob of butter in a nonstick pan. In a bowl, press the ricotta with a wooden spoon, add the Parmesan, the chards, a pinch of salt and pepper and 4 tbsp of the pasta’s cooking water and mix well. Drain the farfalle when al dente, dress with the prepared sauce and serve hot.