This recipe originates from Corsica and is used to showcase spring greens. The dumplings will make a nice addition to a salad or served with pasta.
2 bunches Swiss chard, stemmed or a mix of spring greens that is equivalent to 2 pounds
1 teaspoon kosher salt, plus more
1 lb. ricotta, drained overnight, 1 ¼ cups reserved
16 tablespoons unsalted butter, melted
1/3 cup finely chopped mint
¼ cup flour, plus more
2 teaspoons dried oregano
4 egg yolks
2 cloves garlic, minced
Freshly ground black pepper, to taste
2 tablespoons fresh lemon juice
Bring a large pot of water to a boil. Add chard leaves; cook until tender, about 2 minutes. Drain, and transfer to a kitchen towel, twist into a ball, squeezing tightly to drain excess water. Finely chop, and transfer to a bowl along with 1 teaspoon salt, 1 ¼ cups ricotta (save remaining for another use), 8 tablespoons butter, mint, flour, oregano, yolks, garlic, and pepper. Mix all ingredients to combine. Using 2 spoons, divide and shape mixture into about twelve 2 ounce oval dumplings; dust with flour. Transfer dumplings to a baking sheet and freeze 30 minutes.
Bring a large pot of salted water to a boil. Add dumplings; cook until tender, 4-6 minutes. Using a slotted spoon, transfer dumplings to bowls. Heat remaining butter in a 10” skillet over medium-high heat until lightly browned, about 5 minutes; whisk in lemon juice, salt and pepper. Drizzle over dumplings before serving.