Swiss Chard Malfatti With Sage Brown Butter

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6 bunches Swiss chard, center ribs and stems removed (about 2 1/2 pound), or two 10-ounces packages frozen chopped spinach, thawed

2 teaspoons kosher salt plus more

1/2 cup (1 stick) unsalted butter, divided

1 1/4 cups whole-milk ricotta, drained

4-5 large egg yolks

1 large egg

1/4 cup all-purpose flour plus more

12 sage leaves, thinly sliced

Freshly ground black pepper

Finely grated Parmesan

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