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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain the ricotta in a sieve lined with cheesecloth overnight in the refrigerator. | 2. Measure out 1 1/4 cups. | 3. Bring a large pot of water to boil. | 4. Trim the chard, removing all the stems and large ridges. | 5. Add half to boiling water and cook until soft, about 3 minutes. | 6. Fish out and plunge into a bowl of ice water. | 7. Repeat. | 8. Squeeze out chard with your hands. | 9. On a dish towel, spread the chard in a circle the size of a pie. | 10. Roll up the towel and have someone help you twist the end to squeeze out as much moisture as possible. | 11. (This step is very important... wet chard makes for sodden malfatti) Pulse in a food processor until fine. | 12. Squeeze out in a dish towel once more, until very dry. | 13. You will have about one cup. | 14. Melt half the butter. | 15. Mix chard and ricotta. | 16. Add melted butter, 1/4 cup flour, 1 heaping teaspoon salt and nutmeg and mix again. | 17. Drop in egg yolks and egg, season with pepper and stir again. | 18. Sprinkle a cutting board with flour. | 19. Shape into 1-ounce balls, about 1 Tablespoon each, dropping them on the cutting board. | 20. You should have 25-30 balls. | 21. Put a teaspoon of flour into a narrow wineglass. | 22. Drop in a ball and swirl until it forms an oval. | 23. Repeat (you may need to change the glass). | 24. Youmay freeze them at this point. | 25. Do not thaw: take directly from freezer and place into boiling water. | 26. Boil for about 10 minutes. | 27. ]Bring a pot of salted water to a boil. | 28. Drop in the malfatti and cook until they float, about 8 minutes. | 29. Put remaining butter into a small saute pan and heat until bubbling, shaking the pan. | 30. When it smells nutty, add sage and cook for 30 seconds. | 31. Season with salt. | 32. Drain malfatti and place on plates. | 33. Spoon on the butter and sage. | 34. Grate fresh Parmesan over each plate. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ricotta cheese	1	lb		789.2517	13.7892	51.0746	58.8764
kosher salt				-	-	-	-
swiss chard	4	bunches		-	-	-	-
butter	8	ounces		1292.76	59.3989	40.3931	108.86399999999999
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
nutmeg	1/2	teaspoon	grated	5.775	0.5422	0.0642	0.3994
egg yolk	4			218.96	2.4412	10.7848	18.0472
egg	1			71.5	0.36	6.28	4.755
black pepper			ground	-	-	-	-
sage leaf	24			-	-	-	-
parmesan cheese				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.