In a large pan, sauté the ground turkey with olive oil, sherry, salt, and pepper. When the meat is near to being brown, add the diced onion and cook. When the onions are browned (turned translucent), add 1 cup water, chard, and dill, and turn the heat down to low. Cover and simmer until the chard soften, about 10 minutes or so, stirring occasionally.
While the meat is cooking, boil a large pan of water and cook your pasta. When your pasta turns al dente, drain and return it to the pot.
When the chard is tender, and the pasta is drained, combine both together in the larger pot. Add your cheese and mix thoroughly.