Serves 3
Directions
- 1Cook fresh spinach in a pan until wilted, adding more as the pan clears.
- 2Drain the cooked spinach thoroughly to remove excess liquid.
- 3In a mixing bowl, combine the ricotta, pepper, nutmeg, crushed red pepper, egg, drained spinach, and flour.
- 4Mix until smooth with an immersion blender.
- 5Form dumplings using two spoons and drop into hot water that is not quite boiling.
- 6Transfer cooked malfatti directly into a pan with warm tomato sauce.
- 7Serve with a drizzle of olive oil, fresh black pepper, and grated parmesan cheese.
Ingredients
- 2 bunches spinach
- 500 g ricotta, well drained
- 1 egg
- 3 tbsp flour
- salt (optional)
- black pepper
- nutmeg
- crushed red pepper
- olive oil (optional)
- parmesan cheese (optional)
Equipment
pansievemixing bowlimmersion blendertwo spoons
Tips
- If you don't have compact ricotta, drain it well to remove liquid.
- The salt is optional; you can add it to taste.
- Malfatti are fragile; ensure the water is hot but not at a rolling boil to prevent them from falling apart.
- You can make a test dumpling before cooking the rest of the batch.
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