Originating from Tuscany, Italy these dumplings are incredibly delicious. Really quite easy to throw together and can be served in a buttery sauce, stock or tomato sauce.
Malfatti – Spinach & Ricotta Dumplings
- 1 Skillet Pan
- 1 Manual Blender
- 1 Small bowl to mix
- 200 g Fresh Spinach
- 150 g Ricotta Cheese
- 1/2 Cup Plain Flour plus extra for dusting
- 1 Egg
- 1/2 Slice Bread
- 1/2 Cup Parmesan Cheese
- 1 Pinch Nutmeg Finely Grated
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Butter
- Add the 200g of Spinach to your skillet pan and cook the spinach for a few minutes until its all wilted. Do not let it stick to the bottom!Drain and press out as much liquid as possible and leave aside to cool.
- Add the Ricotta, Parmesan, flour and the egg to a bowl and mix it all up.
- Once the Spinach has cooled add it the manual blender along with half a slice of bread and blitz it all up. Add this to the bowl and mix everything together. Season with salt and pepper and a pinch of nutmegYou should have a sticky but firm mixture that you can roll into balls. Add more flour if need be.
- On your tray sprinkle a little flour. Take a tablespoon of mixture and roll into little balls or mini sausage shapes. Make sure they have a light dusting of flour. The balls should feel slightly firm and yet not too wet.
- Add to a pan a shallow amount of water (enough to cover most of the dumpling) and bring to a simmer. Add the Malfatti dumplings and simmer for about 7 minutes.
- Drain a little of the water but leave a little a drizzle in the pan and add a good knob of butter. Coat the dumplings and serve 3 or 4 in each bowl.