Savory Ricotta Pancakes with Tomato-Chard Sauce

Cut ribs and stems from Swiss chard leaves. Cut ribs and stems into 1-inch pieces; cut leaves into 2-inch pieces. Rinse Swiss chard thoroughly in large bowl of cold water; swish to remove any dirt. With hands, transfer chard to colander, leaving dirt in bottom of bowl. Repeat process, changing water until all dirt is removed.

Prepare Tomato-Chard Sauce: In 4-quart saucepan, heat olive oil on medium until hot. Add onion and garlic, and cook 6 to 8 minutes or until tender. Add tomato paste; cook 1 minute, stirring. Add tomatoes with their puree and 1/4 teaspoon salt; heat to boiling on medium-high. Stir in Swiss chard; reduce heat to medium-low and simmer, covered, 10 minutes. Remove cover and cook 8 to 10 minutes longer or until chard is tender and sauce is thickened slightly, stirring occasionally. Remove saucepan from heat; cover to keep sauce warm.

Meanwhile, preheat oven to 200 degrees F. Prepare Savory Ricotta Pancakes: In blender or food processor with knife blade attached, blend egg yolks, ricotta, and milk until smooth. Add flour, baking powder, and 1/4 teaspoon salt, and blend until smooth; transfer batter to 8-cup glass measure or medium bowl.

In small bowl, with mixer on high speed, beat egg whites just until stiff peaks form when beaters are lifted. With rubber spatula, fold beaten whites into batter.

In 12-inch nonstick skillet, melt 1 piece margarine on medium. Drop batter by 1/4 cups into skillet, making 4 to 5 pancakes at a time. Cook 3 to 4 minutes or until edges look dry and bottoms are browned. Turn pancakes over and cook 2 to 3 minutes or until bottoms are browned. Transfer pancakes to platter; keep warm in oven.

Repeat with remaining margarine and batter to make about 16 pancakes in all. Serve pancakes with warm Tomato-Chard Sauce; sprinkle with shredded Romano.