Pasta - Ravioli with Mushrooms and Chard (Serves 4)

1 pound (or less) fresh or frozen cheese ravioli
4 T evoo
1 pound mushrooms, sliced
1 bunch Swiss chard (or blette), stems discarded and leaves chopped
2 cloves garlic, chopped
Kosher salt and black pepper
1/2 cup shaved pecorino (or parmesan)

Cook ravioli according to package directions.  Meanwhile, heat 2 T oil in large skillet over med-high heat, add mushrooms and cook, tossing occasionally, until they'r tender and any liquid has evaporated, 4-5 mins.  Add Swiss chard, garlic, 1/2 t salt, 1/4 t pepper, cook tossing freq until tender, 3-5 mins.  Top ravioli with veg mixture, drizzle with remaining oil, and sprinkle with the cheese.