Description
Malfatti are delicate Italian spinach ricotta dumplings served with a flavorful Napoli tomato sauce. This comforting main course combines creamy ricotta, tender spinach, and aromatic herbs for a light yet satisfying dish perfect for vegetarian meals.
Ingredients
Scale
Napoli Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 small onion, finely chopped
- 1 can (14 oz) crushed tomatoes
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon fresh basil, chopped
Malfatti Dumplings
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 1/4 cups cooked and drained spinach, chopped and squeezed dry
- 1/4 cup all-purpose flour, plus more for dusting
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- Extra grated Parmesan cheese
- Fresh basil leaves
Instructions
- Make the Napoli Sauce: Heat olive oil in a saucepan over medium heat. Sauté minced garlic and finely chopped onion until soft and fragrant, about 3 to 4 minutes. Add crushed tomatoes and dried oregano, season with salt and pepper to taste, then simmer the sauce for 15 to 20 minutes, stirring occasionally. Stir in fresh chopped basil and set the sauce aside.
- Prepare the Dumplings: In a large bowl, combine ricotta cheese, grated Parmesan, one beaten egg, cooked and well-drained chopped spinach, flour, nutmeg, salt, and black pepper. Mix gently until all ingredients are incorporated, being careful not to overmix to keep the texture light.
- Shape the Dumplings: Lightly flour your hands to prevent sticking. Roll about one tablespoon of the mixture into small oval-shaped dumplings. Arrange them on a floured tray and refrigerate for 15 to 20 minutes to firm up.
- Cook the Dumplings: Bring a large pot of salted water to a gentle simmer. Carefully add the chilled dumplings in batches, cooking them for 3 to 4 minutes or until they float to the surface, indicating they are cooked through. Use a slotted spoon to remove them from the water and drain well.
- Serve: Warm the Napoli sauce if needed and spoon it onto serving plates or into a baking dish. Place the cooked malfatti dumplings on top, then sprinkle with extra grated Parmesan cheese and garnish with fresh basil leaves. Serve immediately while warm.
Notes
- Squeeze all excess water from the cooked spinach to avoid soggy dumplings.
- You can bake the cooked malfatti in a casserole dish with Napoli sauce and mozzarella cheese for a gratin-style variation.
- Handle the dough gently to keep the dumplings tender and light.
