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1
Mound the flour on a clean work surface and make a well. Pour in the beaten eggs, olive oil, and salt. Draw the flour inward from the walls of the well and work to a rough mass. Knead for 10 minutes until the dough is smooth and silky to the touch — it should spring back slowly when pressed with a finger. Wrap tightly in cling film and rest for 30 minutes at room temperature.
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2
Blanch the Swiss chard in boiling salted water until tender, then drain. Once cool enough to handle, gather the chard in a clean towel and wring with full force until no further moisture can be extracted. Chop finely. Combine the shredded daube meat, chard, 80 g grated Parmesan, beaten egg, and nutmeg. The mixture should hold together when pressed; the ratio of meat to chard is equal. This is where the dish lives or dies: any residual moisture in the chard will make the filling soggy and cause the ravioli to burst during cooking.
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3
Divide the rested dough into manageable portions. Roll each through a pasta machine, progressing to setting 6 or 7, until the sheet reaches 1 mm thickness. Lay one sheet on a lightly floured surface. Place small mounds of filling at 4 cm intervals across the sheet, leaving a clear border around each. Lay a second sheet on top, press firmly around each mound to expel air, then cut into 4 cm squares with a fluted pasta wheel. The sealed edges should feel firm and tight — no trapped air, no loose borders.
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4
Bring the daube braising liquid (diluted if concentrated) or rich meat broth to a steady simmer in a wide pan. Lower the ravioli in batches without crowding. Cook for 3 to 4 minutes. The ravioli are ready when they float to the surface and the dough at the edge yields without resistance when pressed.
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5
Ladle the ravioli into warmed bowls with a measure of their cooking broth. Drizzle with warmed daube sauce. Finish with a generous shower of grated Parmesan. Serve immediately as the second course following the daube.