- 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
- 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.
- Place the cooled spinach onto a clean kitchen towel, wrap and squeeze as much excess water as possible.
- Chop the spinach finely.
- 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.
- Transfer the onion-spinach mixture onto a large plate to cool.
- 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.
- Cover with the plastic and refrigerate for 30-50 minutes. It will help Malfatti hold together when cooking.
- Bring a large saucepan of salted water to boil. Cook malfatti in batches.
- You will need two dessertspoons. Using a dessertspoon, scoop up a spoonful of the mixture. Slide the mixture into water using the second dessertspoon.
- Cook 2 minutes until float on the surface.
- Take them out with a slotted spoon. Drain & transfer onto a plate.
- 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.
- Sprinkle with Parmesan/Grana Padano cheese, pour brown butter over them.
- Serve immediately.
* It will bring out the additional flavor & will brighten the green color.
- Category: Pasta recipes
- Cuisine: Italian