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  • Author: Chefjar


  • Fresh spinach- 700 gm
  • Ricotta cheese- 250 gm
  • Large eggs ( lightly beaten)-2
  • All purpose flour- 1 1/4 cup
  • Grana Padana/ Parmesan cheese- 70 gm , plus extra 50-60 gm for serving
  • Unsalted butter- 150 gm
  • Freshly grated nutmeg- 1/4 tsp
  • Salt- to taste
  • Freshly ground black pepper- to taste


  1. Bring a large saucepan of salted water to boil. Blanch the spinach* in batches for 2- 3 minutes. Transfer to a large bowl of iced water to cool.
  2. Place the cooled spinach onto a clean kitchen towel, wrap and squeeze as much excess water as possible.
  3. Chop the spinach finely.
  4. In a non-stick frying pan melt half of butter ( 75 gm) over medium heat. Add the chopped onion and cook 3-4 minutes or until transparent & soft. Add the spinach & cook another 3 minutes.
  5. Transfer the onion-spinach mixture onto a large plate to cool.
  6. In a large bowl combine all the ingredients ( spinach, ricotta, slightly beaten eggs, flour, Parmesan/ Crana Padano cheese & nutmeg. Adjust salt & black pepper. Mix well to form dough.
  7. Cover with the plastic and refrigerate for 30-50 minutes. It will help Malfatti hold together when cooking.
  8. Bring a large saucepan of salted water to boil. Cook malfatti in batches.
  9. You will need two dessertspoons. Using a dessertspoon, scoop up a spoonful of the mixture. Slide the mixture into water using the second dessertspoon.
  10. Cook 2 minutes until float on the surface.
  11. Take them out with a slotted spoon. Drain & transfer onto a plate.
  12. In a small saucepan melt the remaining 75 gm of butter over medium heat. Cook until it turns dark-brown. It should have a nutty flavor.
  13. Sprinkle with Parmesan/Grana Padano cheese, pour brown butter over them.
  14. Serve immediately.


* It will bring out the additional flavor & will brighten the green color.

  • Category: Pasta recipes
  • Cuisine: Italian