If you’re searching for a comforting yet elegant pasta dish that feels like a warm hug, then this Malfatti with Brown Butter and Parmesan Recipe is going to be your new cherished go-to. These tender spinach and ricotta dumplings, light as air yet rich in flavor, are beautifully highlighted by the nutty brown butter and the sharp saltiness of Parmesan. It’s a dish that effortlessly combines simplicity and sophistication, perfect for cozy weeknights or impressing friends without stress.
Ingredients You’ll Need
This recipe calls for simple, fresh ingredients that each play an essential role in bringing the flavors and textures together perfectly. From the vibrant green spinach adding freshness and moisture, to the rich ricotta and Parmesan cheeses that build creamy depth, every element is fundamental.
- 500g fresh spinach: Washed, chopped, and cooked down for that fresh vegetal note and beautiful color.
- 500g ricotta cheese: Drained thoroughly to ensure the perfect creamy, yet light consistency in the dough.
- 1/2 cup all-purpose flour: Helps bind the ingredients while keeping the malfatti soft and delicate.
- 1/4 cup grated Parmesan cheese: Adds a sharp, savory edge that complements the ricotta and spinach beautifully.
- 1 large egg: Acts as a natural binder, bringing structure to the tender mixture.
- 1 tsp salt: Enhances all the flavors and balances the sweetness of the cheeses.
- 1/4 tsp freshly ground black pepper: Provides a subtle kick without overpowering the dish.
- 1/4 tsp ground nutmeg (optional): Offers a warm, aromatic hint that rounds out the flavors.
- 3 tbsp unsalted butter: For creating that irresistible brown butter sauce that drapes the malfatti in nutty richness.
- Freshly grated Parmesan cheese for serving: To sprinkle generously and elevate each bite with extra savory goodness.
How to Make Malfatti with Brown Butter and Parmesan Recipe
Step 1: Prepare the Spinach
Start by bringing a large pot of salted water to a boil. Add the chopped spinach and let it wilt for 2 to 3 minutes until tender and vibrant green. Drain it thoroughly, then press out any remaining liquid to avoid soggy dough. Finally, chop the spinach finely to ensure it mixes evenly throughout the filling.
Step 2: Mix the Ricotta Dough
In a roomy mixing bowl, combine the ricotta cheese with the flour, grated Parmesan, egg, salt, pepper, and optional nutmeg. Stir until smooth and well incorporated. The mixture should feel moist but hold together when shaped, so add a touch more flour if it feels too sticky at this stage.
Step 3: Combine Spinach and Ricotta Mixture
Fold the cooked spinach into the ricotta mixture, making sure the green flecks are distributed evenly. This harmony of flavors and textures is what makes the malfatti so distinctive—airy yet substantial, with just the right hint of green freshness.
Step 4: Shape the Malfatti
Lightly flour your hands and a clean work surface before scooping small portions of dough. Roll each into a 1-inch ball and then gently flatten into an oval shape. These little dumplings resemble delicate pillows, light enough to float but packed with flavor.
Step 5: Cook the Malfatti
Bring a large pot of salted water to a boil again and carefully drop a few malfatti into the water at a time to avoid overcrowding. As soon as they rise to the surface, continue cooking for 2 to 3 minutes more for that perfect tender bite. Use a slotted spoon to scoop them out gently and set aside to keep warm.
Step 6: Make the Brown Butter Sauce
In a separate pan over medium heat, melt the butter. Let it bubble and foam, swirling now and then, until it turns a light golden brown and releases a deep, nutty aroma. Remove from heat promptly to avoid burning.
Step 7: Combine and Serve
Drizzle the heavenly brown butter generously over the cooked malfatti, giving them a luscious, glossy finish. Sprinkle with extra freshly grated Parmesan cheese and a tiny drizzle of olive oil if you like. Serve immediately to enjoy them at their creamy, buttery best.
How to Serve Malfatti with Brown Butter and Parmesan Recipe
Garnishes
To keep things simple yet elegant, a handful of freshly grated Parmesan or Pecorino Romano makes a perfect garnish. For an extra pop of color and flavor, sprinkle some finely chopped fresh parsley or a few toasted pine nuts. These touches bring freshness and contrasting textures that elevate the dish effortlessly.
Side Dishes
Malfatti with brown butter and Parmesan shines wonderfully alongside a crisp green salad dressed in lemon vinaigrette, cutting through the richness of the dumplings. Roasted vegetables like asparagus or Brussels sprouts also pair beautifully, adding earthiness and crunch to round out the meal.
Creative Ways to Present
For parties or a special dinner, serve the malfatti in shallow bowls with the brown butter sauce spooned over each portion and garnished with microgreens. Alternatively, place them atop a thin layer of tomato sauce for a colorful presentation or serve as a small, elegant starter with a drizzle of herb-infused oil.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the cooked malfatti in an airtight container in the refrigerator. They’ll keep well for up to 2 days, but try to enjoy them sooner to savor their tender texture and fresh flavor.
Freezing
You can freeze uncooked malfatti on a baking sheet lined with parchment paper, ensuring they don’t stick together by spacing them apart. Once frozen solid, transfer to a freezer-safe bag or container. They keep well for up to 1 month and can be cooked straight from frozen—just add a couple of extra minutes to boiling time.
Reheating
To reheat leftover malfatti, gently simmer them in salted boiling water for 1 to 2 minutes until warmed through. Alternatively, warm them in a pan with a little butter, turning carefully to avoid breakage, then top with fresh Parmesan for an almost freshly-made experience.
FAQs
What does “malfatti” mean?
Malfatti translates from Italian as “poorly made” or “mistakes,” referring to these dumplings’ charmingly rustic shape, which is often uneven rather than perfectly uniform.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well as a substitute—just be sure to thaw, drain, and squeeze out as much liquid as possible before adding to the dough to avoid excess moisture.
Is nutmeg necessary in this recipe?
Nutmeg is optional but recommended as it adds a warm, subtle spice that complements the ricotta and spinach wonderfully without overwhelming the dish.
How do I know when the malfatti are cooked?
They will float to the surface of boiling water when they are almost done; then cook them for another 2 to 3 minutes to ensure they’re cooked through and perfectly tender.
Can I make the dough ahead of time?
Yes, the dough can be made a few hours ahead and kept covered in the refrigerator. Shape and cook the malfatti just before serving for the best texture and freshness.
Final Thoughts
I absolutely encourage you to try this Malfatti with Brown Butter and Parmesan Recipe soon, whether for a special occasion or a cozy weeknight dinner. It’s one of those dishes that feels effortlessly elegant yet comforting, with flavors and textures that sing in every bite. Once you taste these delicate dumplings drenched in nutty brown butter and sprinkled with Parmesan, I promise it will become one of your favorites too.
Print
Malfatti with Brown Butter and Parmesan Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Malfatti are delicate Italian dumplings made from fresh spinach and ricotta cheese, combined with flour and Parmesan, then boiled and served with nutty brown butter and extra Parmesan. This recipe offers a soft, flavorful dish perfect for a light meal or elegant side, ready in just 35 minutes.
Ingredients
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 Finishing
- 3 tbsp unsalted butter
- Freshly grated Parmesan cheese, for serving
- Olive oil, for drizzling (optional)
Instructions
- Cook the 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 well, pressing out any excess water, then chop it finely.
- Prepare the 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.
- Combine Spinach and Dough: Add the cooked spinach to the ricotta mixture, mixing until fully incorporated. If the dough feels too sticky, add a little extra flour until it is manageable, but not too stiff.
- Shape the Malfatti: Lightly flour your hands and work surface. Take small portions of the dough and roll them into 1-inch balls. Gently flatten them into a slightly oval shape, resembling small dumplings.
- Cook the Dumplings: Carefully drop the malfatti into the boiling water, a few at a time. When they float to the surface, cook them for an additional 2-3 minutes. Remove them with a slotted spoon and set aside on a plate.
- Prepare Brown Butter: In a separate pan, melt the butter over medium heat. Once melted, let it bubble for a minute or so until it starts to brown slightly.
- Serve: Drizzle the brown butter over the malfatti. Serve immediately, topped with freshly grated Parmesan cheese and a drizzle of olive oil, if desired.
Notes
- Make sure to drain the spinach really well to avoid watery dough.
- If the dough is very sticky, add flour in small increments to maintain a soft texture.
- You can omit nutmeg if you prefer a milder flavor.
- Serve malfatti immediately after cooking for the best texture.
- Brown butter adds a rich, nutty flavor that complements the cheese and spinach beautifully.
