Malfatti, meaning "badly made" in Italian, is a delicious misnomer. These charmingly imperfect spinach and ricotta dumplings belie their name with a delightful burst of cheesy, herby flavor in every bite. Originating in the northeastern Italian region, Malfatti's rustic simplicity and satisfying texture make them a culinary treasure. They're surprisingly easy to create, even for novice cooks, requiring readily available ingredients and a straightforward technique. Forget perfectly formed pasta; the slightly irregular shape of these dumplings adds to their rustic appeal and enhances their delightful sauce-clinging properties.
Their slightly nutty, earthy flavor profile makes them incredibly versatile. Serve them tossed in a simple brown butter sauce, a rich tomato ragu, or a vibrant pesto. Prepare to be amazed by how easily these deceptively simple dumplings come together. Ready to learn how to make these irresistibly delicious Malfatti? Let's dive into the step-by-step process!
Tools Needed
- Large sauté pan
- Grater (or knife)
- Lid (optional)
- Paper towels
- Cheesecloth (optional)
- Two spoons
- Large pot
- Casserole dish
Ingredients
- Yellow or white onion: 1/4 of a large
- Olive oil: 2 tbsp
- Garlic cloves: 2
- Spinach leaves: 300g (10 oz)
- Nutmeg: 1/4 tsp
- Salt: 1 tsp
- Basil leaves: 5-6 large
- Ricotta cheese: 500g (1 lb), drained
- Egg: 1 whole
- Parmigiano-Reggiano cheese: 100g (1 cup), grated
- Flour: 75g (1/2 cup)
- Tomato sauce
Step-by-Step Instructions
Step 1. Prepare the Spinach and Ricotta Filling
- Finely chop the onion.
- Heat olive oil in a sauté pan over medium-high heat. Add onions and sauté.
- Grate or mince garlic and add to the pan.
- Wash and add spinach to the pan. Cover with a lid to steam (optional).
- Add nutmeg and salt to the spinach once it starts to wilt.
- Chop basil finely.
- Once spinach is cooked, drain well on paper towels and chop finely.
- If using wet ricotta, strain it in cheesecloth for about an hour to remove excess moisture.
- In a bowl, combine ricotta, egg, basil, salt, and Parmesan cheese. Mix well.
- Add spinach to the ricotta mixture and stir.
Step 2. Make and Cook the Dumplings
- Add flour and mix until the mixture holds its shape well.
- Preheat oven to 175°C (350°F).
- Using two spoons, form oval dumplings and gently drop them into boiling water.
- Cook until dumplings rise to the surface.
Step 3. Assemble and Bake
- Place dumplings in a casserole dish lined with tomato sauce. Top with more Parmesan cheese and bake for 20 minutes, or until golden brown and bubbly.
Read more: Crispy Sicilian Panelle: Chickpea Fritter Recipe
Tips
- For a drier ricotta, add an extra egg yolk for binding.
- Make it gluten-free by using a gluten-free flour alternative.
- Malfatti don't have to be perfectly shaped; their misshapen nature is part of their charm.
- You can fry the dumplings in brown butter for a crispier exterior.
Nutrition
- N/A
FAQs
1. Can I substitute the ricotta cheese?
Yes! Part-skim ricotta works well, or you can try a combination of ricotta and cottage cheese for a slightly different texture.
2. How do I prevent the Malfatti from sticking together while cooking?
Gently stir the dumplings in the boiling water to keep them separated. Make sure not to overcrowd the pot.
So there you have it – your very own batch of delicious, imperfectly perfect Malfatti! Enjoy these delightful dumplings as a satisfying main course or a delightful side dish, adapting the sauce to your taste. Buon appetito!