Malfatti with tomato sauce

by The Kitchen with Great Italian Chefs
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3
45 minutes

Ingredients

Malfatti

  • 250g of ricotta, drained overnight in a sieve lined with muslin cloth
  • 500g of spinach
  • 1 egg
  • 50g of flour
  • 50g of semolina flour
  • 70g of Parmesan, finely grated
  • 1 pinch of nutmeg
  • salt

Simple tomato sauce

  • 400g of tinned Datterini tomatoes
  • 1 onion, small
  • 2 garlic cloves
  • salt

Method

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
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