MALFATTI (ITALIAN SPINACH RICOTTA DUMPLINGS IN NAPOLI SAUCE)
Recipe video above. Malfatti means "badly formed" in Italian. These irregular spinach ricotta gnocchi-like dumplings may look a bit wonky, but they taste incredible!Like gnudi except with the addition of spinach, this traditional Italian dish can be served straight after boiling them. But it's really worth a quick 15 minute bake to get a light golden crust on the Malfatti as well as caramelisation on the edges of the Napoli sauce. It really takes it in a deliciously different direction!Servings: This will serve 4 very hungry people, or 5 standard servings.
Provided by Nagi
Categories Mains
Time 1h10m
Number Of Ingredients 25
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!
Nutrition Facts : Calories 503 kcal, Carbohydrate 32 g, Protein 29 g, Fat 31 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 151 mg, Sodium 1601 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
SPINACH RICOTTA DUMPLINGS
Make and share this Spinach Ricotta Dumplings recipe from Food.com.
Provided by yooper
Categories European
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, saute onion in butter till tender.
- Add spinach, cook and stir over medium heat until liquid has evaporated, about 5 minutes.
- Stir in ricotta; cook and stir for 3 minutes.
- Transfer to a large bowl.
- Add 3/4 cup of flour, Parmesan cheese and garlic salt.
- Cool for 5 minutes.
- Stir in eggs; mix well.
- Place remaining flour in a bowl.
- Drop batter by tabelspoonfuls into flour; roll gently to coat and shape each into an oval.
- In a large saucepan; bring water and bouillion to a boil-reduce heat.
- Add a third of the dumplings at a time, simmer, uncovered for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean.
- Remove from the liquid with a slotted spoon; keep warm.
- Drizzle with butter and sprinkle with Parmesan cheese.
SPINACH-RICOTTA DUMPLINGS WITH GARLIC TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until softened, 1 to 2 minutes. Stir in the tomatoes and mash into a chunky sauce using a wooden spoon. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring occasionally, until the sauce thickens, about 12 minutes. Stir in the basil and season with salt and pepper. Remove from the heat and transfer to a blender; puree.
- Dust a rimmed baking sheet with flour; set aside. Mix the spinach, ricotta, parmesan, egg yolks, nutmeg and 1 teaspoon each salt and pepper in a large bowl. Add the flour and stir until just combined. Drop tablespoonfuls of the dough onto the flour-dusted pan, shaking the pan from side to side to coat the dumplings in the flour and smooth out their edges. Refrigerate 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Reduce the heat to maintain a steady simmer. Add the chilled dumplings and cook until they float to the top and are tender, 4 to 5 minutes. Remove with a slotted spoon and transfer to a paper towel¿lined plate to drain. Serve on top of the tomato sauce and drizzle with the remaining 2 tablespoons olive oil. Sprinkle with more parmesan.
Nutrition Facts : Calories 540, Fat 35 grams, SaturatedFat 14 grams, Cholesterol 162 milligrams, Sodium 809 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 24 grams, Sugar 6 grams
MALFATTI (SPINACH AND RICOTTA DUMPLINGS)
It is speculated that long ago some ravioli lost their jackets while cooking; the result was decried as 'malfatti' (badly made). But when diners discovered the delicious results, the cook skipped the dough deliberately the next time. Accompany these dumplings with a crisp salad of Caesar-dressed romaine and cucumbers, crunchy breadsticks, and a bottle of Chianti.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 41.9 g, Cholesterol 118.3 mg, Fat 11.1 g, Fiber 5 g, Protein 17.7 g, SaturatedFat 4.2 g, Sodium 946.8 mg, Sugar 4.6 g
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