Description

Delight in these rustic Italian spinach ricotta dumplings, malfatti, served with a flavorful tomato sauce. These homemade dumplings are a comforting and satisfying meal for any occasion.

Ingredients

Ricotta Dumplings:

500 g ricotta cheese (well-drained)
300 g fresh spinach (washed, cooked, and squeezed dry)
1 whole egg plus 1 egg yolk
¼ cup finely grated Parmesan cheese (plus more for serving)
½ cup all-purpose flour
1 shallot finely chopped
2 garlic cloves minced
½ teaspoon salt
½ teaspoon ground black pepper
Pinch of ground nutmeg

Tomato Sauce:

2 tablespoons olive oil
2 garlic cloves minced
½ onion finely diced
800 g canned crushed tomatoes
1 tablespoon tomato paste
½ cup water
1 stem fresh basil
½ teaspoon sugar
Salt and pepper to taste

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Instructions

Sauté Aromatics and Spinach: In a skillet, heat olive oil, sauté shallot and garlic until fragrant. Add spinach, cook until wilted, cool, squeeze out moisture, and chop finely.
Prepare Dough: In a bowl, mix spinach, ricotta, Parmesan, eggs, flour, salt, pepper, nutmeg until dough forms.
Shape Dumplings: Using spoons, make rustic dumplings and set on a tray.
Cook Dumplings: Boil salted water, cook dumplings until they float, then remove.
Make Tomato Sauce: Sauté garlic, onion, add tomatoes, paste, water, basil, sugar, salt, simmer.
Bake: Preheat oven, spread sauce in a dish, top with dumplings, bake.
Serve: Enjoy warm with extra Parmesan and basil.

Notes

Malfatti means “badly made” in Italian—rustic shapes are part of their charm.
Ensure ricotta is well-drained to prevent watery dough.
Substitute thawed, squeezed dry frozen spinach if fresh isn’t available.
Pair with a simple salad or crusty bread for a complete meal.