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Rabaton, made with RiCcotta Gourmet, are a traditional first course from the culinary heritage of Piedmont, a region renowned for the richness of its local specialty products.
Their name comes from an old dialect term referring to their shape, meaning “rolled up.” There are several variations of this recipe: they can be prepared with spinach or wild herbs, but in this version we are using Swiss chard. The presence of RiCcotta Gourmet makes this dish light and wholesome, perfect for a Sunday lunch, but also suitable for a simple, quick, and lighter meal.
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Ingredients
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Recipe Instructions
Start with the chard: after boiling it for about 10 minutes, chop it and add RiCcotta Gourmet, marjoram, eggs and Parmesan. Season with salt to taste.
Mix everything together and add the breadcrumbs, then continue kneading by hand to combine all the ingredients well.
Let the dough rest in the refrigerator for 30 minutes, then shape it into elongated gnocchi.
Cook the rabatòn in salted water until they float to the surface and season them as desired.