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.