Malfatti (Ricotta and Swiss Chard Dumplings)
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.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.saveur.com.
Cooking tools:
- Cheesecloth
- Potato ricer
- Food processor
- Kitchen towel
- Microplane
- Spoon
- Slotted spoon
- Baking sheet
- Pot
- Stove
- Fine-mesh sieve
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Serving platter
- Grater
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
- 1⁄4 cup flour, plus more
- 1⁄2 tsp. freshly grated nutmeg
- 4 egg yolks
- 1 egg
- Freshly ground black pepper, to taste
- 24 sage leaves
- Freshly grated Parmesan cheese, for serving
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Strozzapreti (Swiss Chard and Cheese Dumplings)
saveur.com
Strozzapreti (Swiss Chard and Cheese Dumplings)
saveur.com
Malfatti - Traditional Italian Spinach and Ricotta Dumplings
recipebyme.com
Malfatti Recipe - Cook Your Yummy Cuisine
cookyouryum.com
Ricotta Dumplings with Asparagus and Hazelnut Butter
jamesmartinchef.co.uk
Malfatti (Italian Spinach Ricotta Dumplings)
lezzet.com.tr
Spinach and Ricotta Malfatti - alive magazine
alive.com
Red Cabbage Malfatti Recipe
greatbritishchefs.com