Description
Malfatti is a classic Italian dish featuring delicate dumplings made from fresh spinach, creamy ricotta cheese, and Parmesan, gently boiled and served with nutty browned butter and extra Parmesan. This recipe combines fresh ingredients to create soft, melt-in-the-mouth morsels perfect for a comforting meal.
Ingredients
Scale
Main Ingredients
- 500g fresh spinach, washed and chopped
- 500g ricotta cheese, drained
- 1/2 cup all-purpose flour, plus extra for dusting
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg (optional)
For Serving
- 3 tbsp unsalted butter
- Freshly grated Parmesan cheese, for serving
- Olive oil, for drizzling (optional)
Instructions
- Cook Spinach: Bring a large pot of salted water to a boil. Add the chopped spinach and cook for 2-3 minutes until wilted. Drain the spinach thoroughly, pressing out any excess water, then chop it finely.
- Mix Dough: In a large mixing bowl, combine the ricotta cheese, flour, grated Parmesan, egg, salt, pepper, and nutmeg. Stir until the mixture is smooth and well combined.
- Add Spinach: Incorporate the cooked spinach into the ricotta mixture, mixing until fully blended. If the dough feels too sticky, add a little extra flour to make it manageable but not stiff.
- Shape Malfatti: Lightly flour your hands and work surface. Take small portions of dough and roll them into 1-inch balls. Gently flatten each ball into a slightly oval shape resembling small dumplings.
- Boil Dumplings: Carefully drop the malfatti into boiling salted water, a few at a time. When they float to the surface, cook for an additional 2-3 minutes. Remove them with a slotted spoon and transfer to a plate.
- Prepare Brown Butter: In a separate pan, melt the butter over medium heat. Allow it to bubble and cook until it turns lightly brown and fragrant.
- Serve: Drizzle the browned butter over the malfatti. Serve immediately topped with freshly grated Parmesan cheese and a drizzle of olive oil if desired.
Notes
- Be sure to drain and squeeze the spinach well to avoid watery dough.
- You can adjust the flour slightly to get the perfect dough consistency.
- Brown the butter carefully to avoid burning; it should be nutty and aromatic.
- Serve malfatti immediately for best texture and flavor.
- The nutmeg is optional but adds a subtle warmth to the flavor.
