Malfatti with Sage Butter Recipe

Introduction

Malfatti is a delicate Italian dumpling made with spinach and ricotta, offering a light yet satisfying bite. These tender parcels are traditionally served with sage-infused butter, making for a simple but flavorful dish perfect for any occasion.

Ingredients

• 1 tbsp olive oil
• 500g fresh or frozen spinach
• 250g ricotta
• 50g fresh breadcrumbs
• 50g finely grated parmesan or vegetarian alternative, plus extra to serve
• 2 large eggs, beaten
• 1 tbsp semolina or plain flour, plus extra for dusting
• Nutmeg, for grating
• 60g butter
• 25g sage leaves

Instructions

1. Step 1: Heat the olive oil in a large frying pan over high heat. Add the spinach and wilt it for about 2–3 minutes. Transfer the spinach to a colander and press out excess liquid with the back of a spoon. Let it cool completely, then squeeze out any remaining liquid by hand and finely chop.
2. Step 2: Place the chopped spinach in a bowl with ricotta, breadcrumbs, and parmesan. Add the beaten eggs and semolina or flour. Season with salt and freshly grated nutmeg, then stir to combine into a sticky, even mixture.
3. Step 3: Spread a couple of tablespoons of flour evenly on a large tray. Spoon about half a tablespoon of the mixture onto the floured tray and roll into a ball. Repeat with the remaining mixture, placing the formed balls on a clean baking tray.
4. Step 4: Preheat the oven to 140°C (120°C fan, gas mark 1). Bring a large pot of salted water to a boil. Drop the malfatti in batches into the water and simmer for 2 minutes, or until they float to the surface. Remove with a slotted spoon and drain well.
5. Step 5: Transfer the cooked malfatti to an ovenproof serving dish and keep warm in the oven. Meanwhile, melt the butter in a small pan over gentle heat. Add the sage leaves and fry gently, stirring frequently, until the leaves are crisp.
6. Step 6: Pour the sage butter over the malfatti, sprinkle with extra grated parmesan, and serve immediately.

Tips & Variations

• If using frozen spinach, defrost completely and squeeze out all excess water before mixing to avoid a watery dough.
• Malfatti can be served with a rich tomato sauce instead of sage butter for a different but equally delicious flavor.
• For a vegetarian option, choose a vegetarian-friendly cheese or omit cheese altogether and adjust seasoning accordingly.

Storage

Store any leftover malfatti in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a pan with a little butter or in a low oven until heated through. Avoid microwaving as it can make the dumplings soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare malfatti in advance?

Yes, you can shape the malfatti and store them uncooked in the refrigerator for up to 24 hours. Keep them covered with a damp cloth to prevent drying out before cooking.

What can I use if I don’t have semolina?

You can substitute semolina with plain flour if needed. It helps bind the mixture but won’t alter the flavor significantly.

Malfatti with Sage Butter Recipe

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★★★★★

4.5 from 84 reviews

• Author: Cleo
• Total Time: 30 minutes
• Yield: Serves 4
• Diet: Vegetarian

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Description

Malfatti are delicate Italian dumplings made from spinach, ricotta, and Parmesan, gently cooked by boiling and served with fragrant sage butter. This dish is light, comforting, and perfect as a starter or main course, offering a delightful blend of creamy and fresh flavors with a nutmeg hint.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp olive oil
• 500g fresh or frozen spinach (defrosted and squeezed)
• 250g ricotta cheese
• 50g fresh breadcrumbs
• 50g finely grated Parmesan cheese or vegetarian alternative, plus extra for serving
• 2 large eggs, beaten
• 1 tbsp semolina or plain flour, plus extra for dusting
• Nutmeg, for grating

Sage Butter Sauce

• 60g butter
• 25g sage leaves

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Instructions

1. Wilt the Spinach: Heat 1 tablespoon of olive oil in a large frying pan over high heat. Add the spinach and cook for about 2-3 minutes until wilted. Transfer to a colander and press out the excess liquid using the back of a spoon. Let it cool completely, then squeeze out any remaining liquid with your hands. Finely chop the spinach.
2. Make the Dough Mixture: In a large bowl, combine the chopped spinach, 250g ricotta, 50g fresh breadcrumbs, and 50g finely grated Parmesan. Add the beaten eggs and 1 tablespoon of semolina or plain flour. Season with salt and freshly grated nutmeg. Stir well until the mixture is evenly combined and sticky.
3. Form the Malfatti Balls: Sprinkle a couple of tablespoons of flour onto a large tray and shake to spread it out. Spoon approximately half a tablespoon of the spinach mixture onto the floured tray and roll it gently into a ball. Repeat with the rest of the mixture, placing the formed malfatti on a second clean baking tray dusted with flour.
4. Cook the Malfatti: Preheat the oven to 140°C (120°C fan)/gas mark 1. Bring a large pan of salted water to a boil. In batches, drop the malfatti into the boiling water and simmer for 2 minutes or until they float to the surface. Use a slotted spoon to remove and drain them well. Transfer the cooked malfatti to an ovenproof serving dish and keep them warm in the oven.
5. Prepare the Sage Butter: Melt 60g of butter in a small pan over medium heat. Add the sage leaves and fry gently, stirring often, until the leaves turn crisp and the butter is infused with sage flavor.
6. Serve: Pour the crispy sage butter over the malfatti in the dish. Finish with extra grated Parmesan cheese on top and serve immediately. Optionally, malfatti can also be served with a rich tomato sauce if preferred.

Notes

• If using frozen spinach, make sure it is fully defrosted and squeezed dry before use to prevent sogginess.
• You can substitute semolina with plain flour if unavailable.
• For a vegetarian but not strict vegetarian, you can use Parmesan cheese; otherwise, use a vegetarian alternative.
• The dish can be served with sage butter or swapped for a rich tomato sauce.
• Be sure not to overfill the boiling water to avoid malfatti sticking together.
• Keep malfatti warm in the oven at low heat before serving to maintain texture.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Pasta/Dumplings
• Method: Stovetop
• Cuisine: Italian

Keywords: Malfatti, spinach dumplings, ricotta, Italian recipe, sage butter, vegetarian pasta, homemade dumplings