Rabaton is a sort of ricotta-based dumpling pasta, much like the well-known Tuscan “Gnudi” however baked as an alternative of merely boiled. In case 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 advocate inserting the ricotta in a high-quality 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 under 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 recent 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 recent sage leaves
Deliver a big pot of water to boil and salt it generously. Add the Swiss chard and boil for about 8 minutes. Add the infant spinach and maintain cooking till the Swiss chard stems are tender—about an extra 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, progressively stir in bread crumbs till the combination reaches a workable consistency: it must be gentle and moldable, however not too sticky.
Scoop up small handfuls of the ricotta combination and roll them together with your palms into clean torpedo-shaped croquettes, every being about 3 inches lengthy and 1 ½ inches broad (7.5 cm by 3.75 cm).
Preheat the oven to 400°F (205°C).
Deliver 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 dimensions doesn’t matter an excessive amount of, but it surely must be massive sufficient to suit all the pasta on the underside with out an excessive amount of further area) with butter. Evenly unfold a number of pats of additional butter alongside the underside of the dish as properly.
Roll the croquettes in flour to evenly mud them on all sides and organize them within the backside of the baking dish. Prime 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 change into crispy and golden.
