Ricotta and spinach malfatti, also known as gnudi because they don’t have the flour and egg wrapper. A typical Tuscan recipe, who knows who thought of preparing only the ravioli filling and cooking it naked for the first time. The fact is that they are now known and popular throughout Italy and beyond. Let’s find out how they are made right after the photo as always.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for ricotta and spinach malfatti
- 18 oz Spinach
- 10.5 oz Ricotta
- 1 egg
- 1/2 cup Flour
- to taste Salt and Pepper
- 2 tablespoons Extra virgin olive oil
- 7 tablespoons Butter
- 1 sprig Sage
Preparation of ricotta and spinach malfatti
To prepare the ricotta and spinach malfatti, wash and thoroughly squeeze the spinach (if using fresh), chop the leaves and cook in a pan with a drop of extra virgin olive oil. If using frozen spinach, put them in the pan still frozen and let them flavor with the oil, bring to cooking, season with salt and plenty of nutmeg.
It will take about 10 minutes whether you use fresh or frozen spinach. Once cooked, drain them, squeeze them well and leave them on a colander to lose the excess water.
Once the spinach is cold, add the ricotta and mix well with a wooden spoon to blend, add the egg, a pinch of salt and transfer to the work surface.
Incorporate the flour and a pinch of nutmeg to flavor, mix everything well, you should get a fairly soft and sticky mixture.
In the meantime, bring slightly salted water to a boil to cook the ricotta and spinach malfatti.
Take small portions of dough with a spoon, work them with hands lightly dusted with flour to give the slightly elongated shape of the ricotta and spinach malfatti and pass them again in the flour.As you prepare them, place them on a sheet of parchment paper.
Once the ricotta and spinach malfatti are ready, prepare the sauce by melting the butter in a pan along with the washed and dried sage leaves.Cook the malfatti until they float to the surface, drain them into the pan with the sauce using a slotted spoon. Sauté them in the pan for a few minutes to flavor well, bring to the table still hot and… ENJOY YOUR MEAL!
Notes
The malfatti can be stored in the fridge in an airtight container for 2 days. You can freeze the cooked ricotta and spinach malfatti in an airtight container. HERE and also HERE you can find stuffed pasta recipes. If you want to see other types of recipes RETURN TO HOME
