Malfatti Cheese And Spinach Dumplings Recipe

Step 1

Wash the spinach and remove the stems. In a large pan with the lid on, steam the leaves with a little salt in the water that clings to them, turning them over, until they crumple. Strain and squeeze every bit of water out with your hands: this is all-important and is the secret of success (otherwise the dumplings would fall apart). Finely chop the leaves.

Step 2

Mash the ricotta and stir in the eggs, half the parmesan, salt, pepper, nutmeg and spinach. Work very well, shape into balls the size of a walnut and roll in flour.

Step 3

Fill a large saucepan halfway with water, bring to the boil and very carefully drop in the dumplings. Keep the water barely simmering until the rise to the surface - they do so very quickly.

Step 4

Lift them out very carefully with a slotted spoon and serve very hot with melted butter and the remaining parmesan.

Things You'll Need

  • 4lb Spinach
  • Salt
  • 2c Ricotta
  • 2 Eggs
  • 1 1/2c Freshly grated parmesan
  • Pepper
  • Freshly grated nutmeg
  • Flour
  • 6tb Butter, melted

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