Adapted from The Farmers Market Cookbook By Julia Shanks and Brett Grohsgal
1 lb Swiss chard, leaves and stems, to make 1 ⅓ cups squeezed cooked greens
1 Tbsp olive oil
2-3 cloves of garlic, chopped 1 cup ricotta (drained in a sieve if watery)
½ cup grated Parmesan
½ cup flour
1 lemon, zested
Pinch of nutmeg
Salt and pepper to taste
For the Sauce
¼ cup melted butter
½ cup tomato sauce or chopped fresh tomatoes
¼ cup grated parmesan
Optional: pine nuts and raisins
Wash greens separate from stems. Lift the greens from the water and drain them in a colander. Drain stems.
Heat a large skillet over high heat. Add olive oil, chard stems, and garlic. When garlic becomes fragrant, add greens. Cook for 3-5 minutes or until bright green and wilted. Remove the greens and place them in a colander. Let cool.
Divide the greens in three parts and squeeze to remove all excess water. Reserve the liquid to add to the sauce.
Coarsely chop the greens with a knife and then put into a food processor. Add the ricotta, Parmesan, eggs, 1 tsp salt, lemon zest, and nutmeg. Process to form a smooth paste. Fold in flour.
Bring a large pot of water to a boil. Season generously with salt. Transfer the paste to a pastry bag with a large tip or a medium sized plastic bag with a ½ inch corner cut off. Pipe out ½- inch dumplings. Alternatively, use two spoons to form a dumplings and drop into the water.
Poach 8-9 dumplings at a time, for 2-3 minutes or until they float to the surface. Transfer with a slotted spoon to a large baking dish.
Preheat the oven to 400. Drizzle the dumplings with melted butter, or tomato sauce and sprinkle with grated cheese. Bake for 10-15 minutes or until lightly browned and cheese has melted.
Serve and enjoy!