extra virgin olive oil,
chard or spinach,
PROCEDURE: Boil spinach or chard. Sauté in a pan with salt and black pepper and garlic if you wish. Add the ricotta. Make small discs with this mixture, then pour the flour on both sides. Throw the small discs in boiling water. When they float, they can be removed from the water. Serve with ragù or olive oil heated with sage, garlic and salt.
Recipe served or prepared with a bottle of Brunello di Montalcino Beatesca.