Chard And Ricotta Dumplings - cooking recipe

Ingredients

4 None plum tomatoes, cored
1/3 cup olive oil
4 cloves garlic, sliced
9 oz chard, leaves removed, stems finely chopped
1 tbsp butter
1/2 None onion, finely chopped
1 1/3 cups ricotta cheese
3/4 cup grated Parmesan cheese
1 None egg plus 1 egg yolk
1/3 cup flour, plus additional, for dusting
None None Fresh marjoram, for garnish
None None Extra-virgin olive oil, for drizzling

Preparation

Bring a saucepan of water to a boil. Blanch tomatoes for 1 min. Drain and refresh in iced water. Peel and squeeze out seeds. Place in a food processor and coarsely puree.
Heat oil in a saucepan on medium heat. Add garlic and saute for 2 mins, or until golden. Add chard stems and pureed tomatoes, season and cook 10-15 mins until thickened.
Meanwhile, melt butter in a saucepan on medium heat. Add onion and saute for 12 mins, or until golden. Add chard leaves and stir until wilted. Drain excess liquid, then chop onion and chard together finely.
Place chard and onion mixture, ricotta, Parmesan, egg, egg yolk and flour in a bowl. Mix well. Season with salt and black pepper and shape heaping tablespoonfuls into balls. Lightly dust balls in flour.
Bring a large saucepan of salted water to a simmer. Drop dumplings in water. When they float to the surface, remove with slotted spoon and drain on paper towels.
Spoon tomato sauce onto plates and arrange dumplings on top. Sprinkle with marjoram and drizzle with oil.