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Ricotta and Swiss chard dumplings

  • 31 minutes
  • Easy
  • Side dishes and salads

Ingredients: Per 10 servings

  • 1 ¼ lb swiss chards, Swiss chard or spinach
  • 6 eggs
  • lb grated Grana Padano cheese
  • 1 lb ricotta cheese
  • 3 ½ oz butter
  • 1 sprig parsley
  • breadcrumbs
  • crustless white bread, soaked in milk and water and drained well
  • all-purpose flour
  • marjoram
  • white pepper
  • salt


Boil the Swiss chard, squeeze out and puree. Blend in the chopped parsley with the marjoram or thyme. Mix with the other ingredients (Ricotta, eggs, breadcrumbs, bread, salt and pepper) to obtain a homogeneous mixture. Shape some small balls, flour well and taper by hand. Leave to rest for about 2 hours covered by a dish towel, then cook in a meat and vegetable stock for 1 minute or slightly longer. When they come to the surface, remove them with the aid of a skimmer. Arrange the “rabatòn” in a couple of layers on the serving plate, alternated with small flakes di butter and dusted with grated cheese. Serve hot.