Rabaton is a sort of ricotta-based dumpling pasta, just like the well-known Tuscan “Gnudi” however baked as an alternative of merely boiled. Should you like your pasta with a crispy, tacky crust, that is the recipe for you!
When making ricotta dumplings, it’s vital to work with ricotta that isn’t too moist. To keep away from this, we suggest putting the ricotta in a superb mesh sieve suspended over a bowl. Cowl the ricotta in plastic wrap and let it drain within the fridge in a single day. Please observe that the quantity of ricotta listed beneath is by weight after draining.
Watch the Pasta Grammar video:
For this recipe, you will have:
-
Salt
-
5 to six ounces (150 g) Swiss chard, trimmed and really roughly chopped
-
5 to six ounces (150 g) child spinach
-
3.5 ounces (100 g) drained ricotta
-
1.75 ounces (50 g) grated Parmigiano-Reggiano cheese, plus further for topping
-
1 massive egg
-
A pinch of contemporary black pepper
-
A pinch of grated nutmeg
-
Dried bread crumbs, to style
-
All-purpose flour for dusting
-
2 tablespoons (30 g) unsalted butter, or to style
-
8 to 10 contemporary sage leaves
Carry a big pot of water to boil and salt it generously. Add the Swiss chard and boil for about 8 minutes. Add the child spinach and hold cooking till the Swiss chard stems are tender—about a further 2 minutes.
Take away the greens from the pot with a slotted spoon (save the water for later) and allow them to cool to the contact. Squeeze the surplus water out of the greens and finely chop them.
In a big mixing bowl, mix the chopped Swiss chard and spinach with the ricotta, Parmigiano cheese, egg, black pepper, nutmeg, and a pinch of salt. Stir all collectively. Whereas persevering with to combine, regularly stir in bread crumbs till the combination reaches a workable consistency: it needs to be smooth and moldable, however not too sticky.
Scoop up small handfuls of the ricotta combination and roll them along with your palms into clean torpedo-shaped croquettes, every being about 3 inches lengthy and 1 ½ inches large (7.5 cm by 3.75 cm).
Preheat the oven to 400°F (205°C).
Carry the pot of water again to a boil and thoroughly drop the dumplings in. As quickly because the dumplings float as much as the floor of the water, scoop them out with a slotted spoon and allow them to cool to the contact on a plate. Whereas they cool, grease the underside of a baking dish (the scale doesn’t matter an excessive amount of, nevertheless it needs to be massive sufficient to suit all the pasta on the underside with out an excessive amount of further house) with butter. Evenly unfold just a few pats of additional butter alongside the underside of the dish as nicely.
Roll the croquettes in flour to evenly mud them on all sides and organize them within the backside of the baking dish. High every dumpling with a small pat of butter and nestle the sage leaves amongst the pasta. Generously grate some further Parmigiano on high and bake for 10 minutes, or till the cheese on high has grow to be crispy and golden.
