Recipe: Ricotta and Savoy Cabbage Rolls

RICOTTA AND SAVOY CABBAGE ROLLS

8 Savoy cabbage leaves
12 ounces Swiss chard, stems removed
1 cup ricotta cheese
4 tablespoons freshly grated parmesan cheese
2 eggs, lightly beaten
Salt and pepper
1 1/2 cups marinara sauce, bottled or homemade

Blanch the cabbage leaves in boiling, salted water for 5 minutes, then drain and refresh in ice water. Drain again and spread on a paper towel.

Cook the Swiss chard in boiling, salted water for 10 to 15 minutes, then drain, squeezing out as much liquid as possible.

Chop chard finely, put in a bowl and stir in the ricotta, parmesan and eggs. Season with salt and pepper, mix well and divide among the cabbage leaves. Roll up each leaf and tie ends with kitchen string.

Place the cabbage rolls in a wide pan or flameproof casserole. Pour the marinara sauce over the top, cover and simmer on the stove top over low heat for about 20 minutes.

Servings: 4
Adapted from source: The Silver Spoon by Phaidon Press