About the Chef

Swiss Chard Malfatti

Chef Marco Canora takes the heavy pasta out of ravioli in this traditional dish.
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Recipe

Swiss Chard Malfatti Recipe

Ingredients

• 3 cups Swiss Chard, processed
• 2 cups fresh ricotta cheese, processed
• 1-1/2 cups Parmigiano Reggiano, finely grated
• 3 egg yolks
• 4 tbsp. All purpose-flour
• Salt, pepper, nutmeg

Directions

1. Boil 4 qt. water; season with salt. Remove Swiss chard leaves from stems. Wash leaves thoroughly. Blanch in boiling water, then plunge leaves into ice water. Drain chard; squeeze out excess water. Finely chop. Wrap leaves tightly in cheesecloth. Place in colander to drain. Repeat step two for the ricotta cheese. Place remaining ingredients (except flour) in bowl. Add ricotta and chard. Mix thoroughly. Season. Sift flour over all and mix well. Prepare pan with nonstick spray. Use two spoons to form mixture into 'eggs.' Drop onto pan. Place pan into freezer until 'eggs' are frozen. Pour chicken broth over frozen eggs, 1/4 in. up side of pan. Bake at 400 or until heated through. Sprinkle with grated cheese.