Malfatti are ricotta and spinach dumplings served with lots of butter and sage. Simple to make and delicate but at the same time tasty and delicious.
Malfatti in italian means “poorly-made” because of the irregular shape. But don’t worry the taste is superb!
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INGREDIENTS for 4
Ricotta cheese 500 gr ( cow or sheep ricotta)
00 flour 135 gr
2 eggs ( 100 gr app)
Parmigiano or Grana cheese 40 gr
Boiled spinach 135 gr
Nutmeg
Salt
A spoon of extra virgin olive oil
Garlic clove
Black Pepper
For the seasoning:
Butter
Sage
Parmigiano or Grana cheese
Take the ricotta cheese and put in a colander for 30 minutes, and let it drain off the excess liquid in the fridge
In a pan, put in the olive oil and the garlic clove. When the garlic starts to brown put in the spinach and the salt. Let them flavor in the oil for about ten minutes, stirring occasionally.
Remove the garlic and let the spinach cool.
Take the food processor and put all the ingredients and add a sprinkling of nutmeg, salt and black pepper.
Mix until the ingredients are well blended ( a couple of minutes are enough normally).
Leave the mixture to firm up in fridge for about 1 hour.
Now with the help of two spoons shape the malfatti. It could require some trial-and-error to understand how to make it quickly, see the video for instruction . Don’t worry they are good even if with a different shape and Malfatti in italian means poorly made 😀
When the Malfatti comes to surface they are ready. Keep/Reserve a half glass of the cooking water.
In a pan put the butter and the sage in. Let the butter start to melt and add the cooking water. When the butter is completely melted add the malfatti and let it cook for minute with the butter.
Sprinkle with parmigiano or grana padano.
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See you next time and in the meanwhile Buon Appetito!!!