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
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 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.
