Spinach and ricotta malfatti
Tender spinach and ricotta dumplings, poached and dressed with sage butter.
Active time40 min
Cooking10 min
Total1 hResting : 5 min
Add to my week
Loading your week…
Ingredients
- 520 g fresh spinach
- 1 handful fresh sage leaves
- 100 g butter
- 1 egg
- 200 g grated parmesan
- 250 g ricotta
- 50 g wheat flour
- ½ tsp ground nutmeg
- 1 pinch of ground black pepper
- 1 pinch of salt
- 200 g fine durum wheat semolina
Preparation
Wash the spinach and steam for 3 min. Drain, cool until comfortable to handle, squeeze thoroughly and chop roughly.
520 g fresh spinach- steamer basket
- saucepan
- colander
- knife
Mix the ricotta and flour in a bowl. Add the beaten egg, 150 g parmesan, nutmeg, salt, pepper and squeezed spinach. Put semolina in a stemmed glass. Add a small spoonful of mixture and swirl the glass to coat and round it. Place on a semolina-dusted tray and repeat with all the mixture. The semolina is for coating, not for mixing into the dough.
1 egg200 g grated parmesan250 g ricotta50 g wheat flour½ tsp ground nutmeg1 pinch of ground black pepper1 pinch of salt200 g fine durum wheat semolina- mixing bowl
- spoon
- tray
- stemmed glass
Bring a large pan of water to the boil. Slide in the malfatti, return to a simmer and cook for about 3 min until they float. Meanwhile melt the butter with the sage leaves in a small pan, then turn the heat down. Lift out the malfatti with a slotted spoon, dress with sage butter and scatter over 50 g parmesan.
1 handful fresh sage leaves100 g butter- saucepan
- slotted spoon
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration