Preparation

• In a large bowl, combine the ricotta, chard, Parmesan, 2 Tbs. salt, the nutmeg, eggs, and yolks with a large rubber spatula. Mix as thoroughly as possible before adding the flour: once you add the flour you want to mix it as little as possible or the dumplings will be tough and gluey.
• 一次加入面粉1/4杯，然后用橡胶刮刀轻轻地工作。随便研究面团：它很粘吗？您不希望它超级干燥，但您希望以后能够滚动以形成饺子。当面团达到可滚动质地时，请停止添加面粉。
• Allow the dough to rest for 30 minutes at room temperature (during which time it will continue to stiffen).
• When you’re ready to roll the dumplings, flour a board and your hands. Remove the dough to the board and sprinkle some flour on it. Roll the dough into a long rod, approximately 1/2 inch thick. Cut the rod into 1-inch-long dumplings.
• 将一大锅水煮沸，然后用盐轻轻调味。将饺子放入中，煮3至4分钟，直到漂浮。
• Melt the butter in a medium-size pan and lift the dumplings from the boiling water into the pan to finish, tossing them gently. Serve immediately.