Spinach and Ricotta Malfatti with Tomato Sauce

Ingredients

• 500g (1.1 lb) fresh spinach, washed and stems removed 500g (1.1 lb) fresh spinach, washed and stems removed
• 250g (9 oz) ricotta cheese 250g (9 oz) ricotta cheese
• 50g (1/2 cup) grated Parmesan cheese 50g (1/2 cup) grated Parmesan cheese
• 2 eggs 2 eggs
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1 cup (240ml) tomato passata 1 cup (240ml) tomato passata
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 20g (4g sugars)
• Protein: 20g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of salted water to a boil. Add the spinach and blanch for 1-2 minutes until wilted. Drain the spinach and squeeze out any excess water. Chop the spinach finely.
2. 2.
   In a large mixing bowl, combine the chopped spinach, ricotta cheese, Parmesan cheese, eggs, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Using wet hands, shape the mixture into small oval-shaped dumplings, about the size of a walnut. Place the malfatti on a baking sheet lined with parchment paper.
4. 4.
   In a separate saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in the tomato passata and season with salt and pepper. Simmer the sauce for 10-15 minutes until slightly thickened.
5. 5.
   Meanwhile, bring a large pot of salted water to a gentle simmer. Carefully drop the malfatti into the simmering water and cook for about 4-5 minutes until they float to the surface. Remove the cooked malfatti with a slotted spoon and transfer them to the tomato sauce.
6. 6.
   Gently toss the malfatti in the tomato sauce until they are well coated. Cook for an additional 2-3 minutes to allow the flavors to meld together.
7. 7.
   Serve the Spinach and Ricotta Malfatti with a generous spoonful of tomato sauce. Garnish with grated Parmesan cheese, if desired.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves to remove any dirt or grit. It's important to blanch the spinach briefly to retain its vibrant green color.
• Ricotta cheese — Use fresh and creamy ricotta cheese for the best results. If the ricotta is too watery, drain it in a fine-mesh sieve before using.
• Tomato passata — If you can't find tomato passata, you can substitute it with tomato puree or crushed tomatoes. Adjust the seasoning accordingly.

Tips & Tricks

• To achieve a lighter texture, avoid overmixing the spinach and ricotta mixture.
• If the malfatti mixture is too wet, add a small amount of breadcrumbs to bind it together.
• For a richer flavor, sauté the garlic in butter instead of olive oil.
• Serve the malfatti immediately after cooking to enjoy their delicate texture.
• Leftover malfatti can be refrigerated and reheated gently in the tomato sauce.

Serving advice

Serve the Spinach and Ricotta Malfatti as a main course accompanied by a fresh green salad and crusty bread. Sprinkle some extra grated Parmesan cheese on top for added flavor.

Presentation advice

Arrange the malfatti on a serving platter, spooning the tomato sauce over them. Garnish with fresh basil leaves for a pop of color. Serve with a side of grated Parmesan cheese for guests to sprinkle on their individual portions.