Large Swiss chard leaves make beautiful rolls stuffed with ricotta cheese topped with tomato sauce and mozzarella cheese. Then add chard mix.
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Remove the chard from the pan and allow it to cool.
Chard, ricotta. The chard stems leeks and peas are nubby and colorful next to the pillowy gnocchi while a combination of butter and white wine makes the sauce rich and tangy. Add the pasta ricotta and reserved pasta water to the pan of chard and mix well. Add the shredded leaves and cook for 5 mins.
Add the onion and thyme and sweat gently for about 10 mins. Pour into prepared pie plate. Meanwhile in a bowl add the cooled cooked chard ricotta cheese pecorino mace a scant pinch of salt and some good twists of pepper and stir it all together.
Leaves of Swiss chard are blanched until pliable and vibrant and then stuffed with a ricotta cheese mixture topped with tomato sauce mozzarella cheese and then baked in the oven. Mix the ricotta with the juice of half the lemon and season well with salt and pepper. Spread the mixture in the tart case.
Scatter the crumbled ricotta over the top. For extra creaminess serve this with dollops of fresh ricotta stirred in at the last minute. Submit a Recipe Correction.
Cook the chard until it has wilted down and any water has evaporated. Or skip the ricotta for a lighter meal. They are beautiful and delicious.
Finish with a good grating of nutmeg and serve in warm bowls. Add the garlic and chard stalks cook stirring often for another 10 mins. Drain the pasta reserving a mugful of pasta water.
Season with salt and pepper. Bake 40 minutes or until knife inserted 2 inches from center comes out clean. Wisk together in a large bowl the eggs milk ricotta parmesan cheese and cornstarch.
To make the filling heat some olive oil in a large frying pan.
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