Malfatti Spinach And Ricotta Dumplings Recipes

MALFATTI (ITALIAN SPINACH RICOTTA DUMPLINGS IN NAPOLI SAUCE)

Steps:

• Saute garlic and onion: Heat oil in a small pot or large skillet over medium heat. Add garlic and onion and cook for 3 minutes until onion is softened.
• Simmer sauce: Add remaining ingredients plus the stem of basil. Bring to a simmer, then reduce stove to low and cook, stirring every now and then, for 20 minutes. It should be fairly thick rather than a loose runny sauce.
• Drain ricotta, if needed: The ricotta should be the dry and fairly crumbly type rather than wet, soft and almost spreadable. If it's wet, see Note 1 for removing excess water (wet ricotta makes Malfatti hard to shape and cook!)
• Sweat spinach: Toss spinach with 1/2 tsp salt in large colander. Leave for 20 minutes. Roll up in tea towel and squeeze tightly to remove excess liquid. Roughly chop.
• Sauté garlic, eschalot and spinach: Heat oil in a skillet over medium high heat. Add garlic and eschalot, cook for 1 minute until translucent. Add spinach and cook until just wilted. Transfer to large bowl, allow to cool.
• Malfatti mixture: Add ricotta and all remaining Malfatti ingredients into the bowl. Mix well to combine. It should be too wet to roll with hands without sticking, but still firm enough to shape into dumplings.
• Form dumplings: Using 2 dessert spoons, scoop up about 1 1/2 tablespoons of mixture then shape into a football (quenelle) using the two spoons. Place on a paper-lined tray. You should get about 24-30.
• Boil dumplings: Bring a large pot of water to the boil, then carefully put 6 dumplings in. Cook for 2 minutes, they should float to the surface. Remove with slotted spoon on to paper towel lined tray. Repeat for remaining Malfatti.
• Preheat oven to 180°C / 350°F.
• Assemble: Pour Napoli Sauce into a baking dish, then top with Malfatti. Drizzle with extra virgin olive oil.
• Bake 15 minutes or until the Malfatti has a faint blush of gold on the surface (Note 3).
• Serve! Sprinkle baked Malfatti with parmesan and basil leaves (tear large leaves). Spoon into bowls and served as-is. No starchy side is required, think of these as like gnocchi. Just add a leafy green salad with Italian Dressing or Balsamic Dressing!

BADLY MADE DUMPLINGS (MALFATTI)

Steps:

• Note: I chopped the spinach finely in a food processor (only too about 5 seconds) then boiled it very briefly-about 15 seconds in boiling, salted water. Refreshed the spinach under cold running water in a fine mesh strainer and used a wooded spoon to squeeze out the excess water. The original recipes reads: Boil the spinach in well-salted water until tender, refresh under cool running water, and squeeze as dry as you can. Chop spinach finely (either in a food processor for evenly green dumplings or with a knife for a speckled appearance.).
• Mix the spinach with the ricotta and other ingredients except salt, pepper and tomato sauce to make a very soft dough.
• Season lightly with salt and pepper, but not with a heavy hand - the flavors are very subtle.
• Roll [1] golf ball-sized lump as round as you can in plenty of flour. The dough is so soft you will never manage a sphere, but that is why they are called malfatti. I used an oiled cookie scoop to shape the dough. I soon realized the less I touch the dough, the better. May take a few times preparing this recipe to get the hang of it.
• Bring a pot of salted water to a boil (the spinach water is fine if you still have it) and drop in the ball to make sure it is strong enough not to break up. If the ball doesn't break apart, roll the rest of your dough to make about a dozen dumplings. If it isn't, mix a bit more flour in, and then roll the balls.
• Cook at a gentle simmer for 10-15 minutes, counting from when they rise to the surface. You can take them out sooner if you like an oozing middle. I cooked the malfatti a solid fifteen minutes.
• Use a slotted spoon to transfer the dumplings to a serving platter.
• Two topping options and I tested both: Topping #1. Serve malfatti on a bed of warm tomato sauce and top with grated Parmesan or pecorino cheese.
• Topping #2: Or fry butter with 12 sage leaves until the leaves are crispy and the butter nutty; pour directly on top of the malfatti. Serve with amount of grated Parmesan. However, I skipped the Parmesan cheese for topping #2.

MALFATTI (SPINACH AND RICOTTA DUMPLINGS)

Steps:

• In a 5- to 6-quart pan, bring about 3 inches of water to boiling over high heat. Pour pasta sauce into a 1- to 2-quart pan and place over low heat, stirring occasionally, until hot; keep warm.
• While water heats, place spinach in a colander; press with back of a spoon to remove excess liquid. In a large bowl, mix together the spinach, ricotta, 1/4 cup parmesan, bread crumbs, onions, basil, eggs, garlic, and nutmeg until well blended. Divide mixture into 16 equal portions.
• With your hands, form spinach mixture, a portion at a time, into smooth 3-inch-long logs. Roll each log lightly in the flour and place them, slightly apart, on a baking sheet or large plate.
• When water boils, reduce heat to a simmer and add logs. Simmer, uncovered, until dumplings look dry in centers (cut to test), about 8 minutes. With a slotted spoon, divide dumplings among 4 wide, individual serving bowls. Spoon warm pasta sauce equally over each serving. Offer additional parmesan and pepper to add to taste.

MALFATTI (SPINACH AND RICOTTA DUMPLINGS)

Steps:

• In a 5- to 6-quart pan, bring about 3 inches of water to boiling over high heat. Pour pasta sauce into a 1- to 2-quart pan and place over low heat, stirring occasionally, until hot; keep warm.
• While water heats, place spinach in a colander; press with back of a spoon to remove excess liquid. In a large bowl, mix together the spinach, ricotta, 1/4 cup parmesan, bread crumbs, onions, basil, eggs, garlic, and nutmeg until well blended. Divide mixture into 16 equal portions.
• With your hands, form spinach mixture, a portion at a time, into smooth 3-inch-long logs. Roll each log lightly in the flour and place them, slightly apart, on a baking sheet or large plate.
• When water boils, reduce heat to a simmer and add logs. Simmer, uncovered, until dumplings look dry in centers (cut to test), about 8 minutes. With a slotted spoon, divide dumplings among 4 wide, individual serving bowls. Spoon warm pasta sauce equally over each serving. Offer additional parmesan and pepper to add to taste.

MALFATTI

Steps:

• Heat the oil in a large frying pan over a high heat and wilt the spinach, about 2-3 mins. Tip the spinach into a colander and press out any excess liquid using the back of a spoon. Leave to cool completely. Squeeze out any remaining liquid with your hands, then finely chop the spinach.
• Tip the chopped spinach into a bowl with the ricotta, breadcrumbs and parmesan. Add the egg and semolina or flour. Season and grate over some nutmeg. Stir to form an evenly combined, sticky mixture.
• Put a couple tablespoons of flour on a large tray and shake gently to spread the flour out. Spoon around ½ tbsp of the spinach mixture onto the floured tray and roll into a ball. Repeat with the rest of the spinach mixture, transferring the balls to a second clean baking tray as you go.
• Heat the oven to 140C/120C fan/gas 1. Bring a large pan of salted water to the boil. Drop in the malfatti (you may need to do this in batches) and simmer for 2 mins, or until they float to the surface. Scoop the malfatti out with a slotted spoon and drain well. Transfer to an ovenproof serving dish and keep warm in the oven.
• Make the sage butter by melting the butter in a small pan. Add the sage leaves and fry gently, stirring often until crisp. Pour the sage butter over the malfatti and top with more grated cheese.