Description
Learn how to make delicious Malfatti, Italian spinach and ricotta dumplings, with a simple and flavorful sage butter sauce. These dumplings are soft, pillowy, and perfect for a comforting meal.
Ingredients
Scale
Main Dough:
- 1 cup whole milk ricotta cheese
- 1 cup finely chopped cooked spinach (well-drained)
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour (plus more for dusting)
- 1 large egg
- 1/4 teaspoon grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving:
- 2 tablespoons unsalted butter
- 6 fresh sage leaves
- Freshly grated Parmesan cheese for serving
Instructions
- Main Dough: In a large bowl, combine ricotta, chopped spinach, Parmesan, flour, egg, nutmeg, salt, and pepper. Mix until a soft dough forms.
- Lightly flour a clean surface and your hands. Roll small portions of dough into 1-inch balls or oblong dumplings, then dust lightly with flour.
- Bring a large pot of salted water to a gentle boil. Lower the heat to a simmer and gently drop in a few dumplings at a time. Cook for about 3 to 4 minutes, or until they float to the surface.
- Remove with a slotted spoon and drain.
- In a small skillet, melt the butter over medium heat. Add sage leaves and cook until the butter is golden and the leaves are crisp.
- Drizzle the sage butter over the cooked Malfatti and serve with extra Parmesan cheese.
Notes
- Make sure the spinach is fully drained—squeeze out any excess moisture to avoid a wet dough.
- If the dough feels too sticky, add a little more flour.
- These are delicious served with brown butter and sage, but they also pair well with a light tomato sauce.
Nutrition
- Serving Size: 4–5 dumplings
- Calories: 220
- Sugar: 1g
- Sodium: 410mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg
