Anna Klinger’s Malfatti (Ricotta and Swiss Chard Dumplings)

Serves 6

We are extermely blessed here at Ger-Nis Culinary & Herb Center to be neighbots of Chef Anna Klinger and Al Di La. Her Malfatti Dumplings are divine and renown throughout New York City and beyond.


1 pound ricotta
4 bunches Swiss Chard, stemmed, chopped and blanched
2 sticks (16 tablespoons) unsalted butter (1 stick softened)
¼ cup flour
½ teaspoon nutmeg, freshly grated
4 egg yolks
1 egg
1 teaspoon salt
Black pepper, freshly ground
24 fresh sage leaves
Parmesan cheese, freshly grated


Place the ricotta in a cheesecloth-lined strainer and set over a bowl. Place in the refrigerator and let drain overnight for at least 18 hours. Place 1¼ cup of the drained ricotta in a bowl and reserve any remaining ricotta for use another time. Place the blanched Swiss chard in a food processor and pulse until chopped fine. Place the chard in the large bowl with the ricotta. Add the softened stick of butter (8 tablespoons), flour, nutmeg, egg yolks and egg and season with salt and pepper. Mix all ingredients until smooth and creamy. Scoop out a small amount and shape into an oval by using two spoons. Lightly dust the dumpling with flour and place on a lightly floured baking sheet. Continue with remaining dough until all dough is used, approximately 40 pieces.

Bring a large pot of salted water to a boil, add the dumplings and cook until they float, about 1-2 minutes. Remove from pot and set on a baking sheet. In the meantime, heat the remaining butter in a large skillet on medium high heat and stir until the butter begins to turn light brown. Add the sage leaves, coating with the butter and cooking until the leaves are crisp, about 1 minute. Place the cooked dumplings on plates, drizzle with the butter and garnish with fried sage leaves and freshly grated parmesan.