They weren't quite as much of a pain to make as I expected. Malfatti are basically delicious little cheese blobs, often more palatably described as "ravioli without the pasta". These are from a recipe adapted from Al di La in Park Slope. I traded the chard for kale, just for fun, and idiotically forgot to buy sage. So I made a butter/shallot sauce instead. And then this happened...
Er, yeah. They are kind of spineless. I gave up and mixed it into a kale-y, cheese-y mush. Nice flavors- the nutmeg is really key- though the texture reminded me disconcertingly of salmon patties or crab cakes.
The wine was a standout, in the world of Trader-Joe's-under-$5 that I inhabit so often. Make no mistake, it's head-explodingly tannic, and quite rough around the edges. But I feel like I've been in an incredibly boring rut of malbecs lately, so it was a wonderful and jolting change.
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