I’ve been cooking up a storm lately, since there is so much good stuff in my garden to be harvested and eaten. I always plant way too much Swiss chard, so I have to get creative with how to use it up. My favorite way to cook most types of greens is to braise them. Homemade pasta is delicious made with farm fresh eggs. Ravioli freezes well. That said, my favorite go-to recipe for preserving my abundant Swiss chard harvest is Swiss chard ravioli! My pasta maker, that Matt bought me, only gets used a couple of times a year, but I think he got it for around $40, so it’s worth having.…