Description
Malfatti is a delicate Italian dumpling made with spinach, ricotta, and parmesan, gently boiled and served with a fragrant sage butter sauce. This light and flavorful dish combines tender spinach and creamy ricotta with a subtle nutmeg touch, perfect for an elegant yet simple meal.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 500g fresh or frozen spinach (defrosted and excess water squeezed out)
- 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
Sauce Ingredients
- 60g butter
- 25g sage leaves
Instructions
- Wilt the spinach: Heat the olive oil in a large frying pan over high heat. Add the spinach and cook for 2-3 minutes until wilted. Drain the spinach in a colander, pressing out excess liquid with the back of a spoon. Let it cool completely, then squeeze out any remaining water by hand and finely chop the spinach.
- Prepare the mixture: In a bowl, combine the chopped spinach with ricotta, breadcrumbs, and parmesan. Add the beaten eggs, semolina or plain flour, seasoning, and freshly grated nutmeg. Stir thoroughly until you have a sticky, even mixture.
- Shape the malfatti: Spread a couple of tablespoons of flour on a large tray. Using about half a tablespoon per dumpling, spoon the spinach mixture onto the floured surface and roll gently into balls. Place formed dumplings on a second clean baking tray. Dust with extra flour to prevent sticking.
- Cook the malfatti: Preheat the oven to 140°C (120°C fan)/gas mark 1. Bring a large pot of salted water to boil. Add the malfatti in batches, simmering them for about 2 minutes until they float to the surface. Remove them with a slotted spoon, drain well, and transfer to an ovenproof dish. Keep warm in the oven while cooking the rest.
- Make the sage butter: Melt the butter in a small pan over medium heat. Add the sage leaves and cook gently, stirring often, until the leaves are crisp and the butter is fragrant.
- Serve: Pour the sage butter over the cooked malfatti, sprinkle with extra grated parmesan, and serve immediately for the best flavor.
Notes
- Frozen spinach can be used but must be fully defrosted and squeezed dry before use.
- You can substitute semolina flour with plain flour if unavailable.
- Malfatti can be served with a rich tomato sauce as an alternative to the sage butter.
- Ensure the dumplings are gently handled to avoid breaking during cooking.
- Keep the cooked malfatti warm in a low oven to maintain their texture and warmth until serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Malfatti, Italian dumplings, spinach ricotta dumplings, sage butter, vegetarian Italian recipe
