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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
