Chard and ricotta malfatti

A humble traditional recipe, always tasty and easy.
RECIPE FOR 4

MALFATTI
250 G COOKED CHARD
250 G RICOTTA
1 EGG
100 G PARMIGIANO
80 G ITALIAN 00 FLOUR
SALT
PEPPER
NUTMEG
SAUCE
100 G BUTTER
7/8 SAGE LEAVES
1 GARLIC CLOVE
GRATED PARMIGIANO
EXTRA FLOUR TO COAT MALFATTI
I used leftover chard. Starting from 0, cut into strips and cook in a large pan with extra virgin olive oil, garlic, salt and pepper to obtain 250 g well-dried chard. I leave coarse, or chop more finely, in a bowl.I add ricotta.I break in an egg.I add Parmigiano.I stir in flour.I add salt, pepper and grated nutmeg.The mixture should be smooth and slightly sticky.I portion with an ice cream scoop. I fully coat in white flour in a bowl.I prepare all.Meanwhile, I put butter, garlic, sage and two tablespoons salted malfatti cooking water in a large pan; the water has been brought to the boil.I boil malfatti until they float.I carefully lift into butter and sage, sprinkle Parmigiano, spoon over butter and serve immediately.