Malfatti with tomato sauce

Malfatti with tomato sauce
  • Main
  • easy
  • 3
  • 45 minutes, plus overnight straining time for the ricotta

PT45M

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1
To make the malfatti, wilt the spinach down with a splash of water and a pinch of salt. Transfer to a sieve and allow to cool
2
Once cool, squeeze out as much water as you can from the spinach, then finely chop
3
Place the ricotta in a mixing bowl with the rest of the ingredients and mix well until everything is evenly incorporated
4
Roll the mixture into neat 4cm balls using your hands
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5
Cook in salted boiling water – they are ready when they rise to the surface. Once cooked, allow to drain and steam-dry a little
6
To make the tomato sauce, sweat the onion and garlic until soft with no colour, then add the tomatoes, crushing them lightly. Cook out over low-medium for 10–15 minutes until it starts to thicken. If desired, blitz in a blender until smooth
7
Serve the malfatti on a bed of the tomato sauce
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