Malfatti {Spinach & Ricotta Dumplings}
These Malfatti {spinach and ricotta 'dumplings'} are soft and tender and practically melt in your mouth.
Ingredients
For the Malfatti
- 21 ounces fresh spinach discard any hard stems
- 8 ounces Ricotta cheese drained well
- 1 large egg beaten
- 1/3 cup grated parmesan cheese, plus more for serving
- 1/3 cup all-purpose flour
- 1/3 cup semolina flour
- 1/4 teaspoon salt
- 1/8 teaspoon frehly grated nutmeg
For the Sage Brown Butter
- 8 Tablespoons butter
- 12-15 fresh sage leaves
Instructions
For the Malfatti
- Place ricotta into fine mesh strainer and allow any liquid to drain off.
- In a large skillet, add spinach with a sprinkle of water and salt over medium heat. Cook covered until wilted, using tongs to turn a couple times during cooking. Drain in a colander until cooled. Place cooked spinach in a clean cotton dish towel and completely wring out all liquid. Finely chop spinach.
- In a bowl, combine drained ricotta and spinach with egg, parmesan cheese, flour, semolina, salt and nutmeg. Mix until evenly incorporated. Roll into 1 1/2" balls.
- Bring a pot of salted water to boil. Cook Malfatti in batches in boiling water until they float, about 2-3 minutes.
For the Sage Brown Butter
- Melt butter in a skillet. Add sage leaves and cook over medium-low heat until sage is crispy and butter is golden brown. Remove the sage leaves and most of the butter to a small bowl. Add the Malfatti to the pan in batches and gently stir to coat. Plate with a spoonful of sage brown butter, crispy sage leaves and freshly grated parmesan cheese.