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