Malfatti (Ricotta and Swiss Chard Dumplings) | Saveur
Chef Anna Klinger of Al Di La in Brooklyn, New York, flavors these dumplings with nutmeg. For the best results, drain the ricotta overnight and squeeze all the moisture out of the Swiss chard.
Ingredients
- 1 lb. ricotta
- 1 tsp. kosher salt, plus more to taste
- 4 bunches Swiss chard (about 4 lbs.), stemmed
- 16 tbsp. unsalted butter, melted
- <sup>1</sup>⁄<sub>4</sub> cup flour, plus more
- <sup>1</sup>⁄<sub>2</sub> tsp. freshly grated nutmeg
- 4 egg yolks
- 1 egg
- Freshly ground black pepper, to taste
- 24 sage leaves
- Freshly grated Parmesan cheese, for serving
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