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Malfatti (Italian Spinach Ricotta Dumplings in Napoli Sauce)
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Prep Time
25m
Cook Time
45m
Total Time
1h 10m
This Italian recipe features spinach and ricotta dumplings in a savory Napoli sauce. The sauce is made with crushed tomatoes, garlic, and onion, while the dumplings are packed with ricotta, spinach, and parmesan. Serve with extra parmesan and basil on top for a delicious and comforting meal.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Napoli Sauce
Spinach For Malfatti
Malfatti
Serving
Steps
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Notes
1. Ricotta – The type that comes in vacuum-sealed 1kg baskets is best eg. Casa del Formaggio, Paesanella or from the deli counter at Coles and Woolworths (Australia), or good delis. Do not use Perfect Italiano or brands in small sealed tubs, these are not good enough quality for our purpose. Do not use or any “spreadable” or “smooth” ricotta, they are too loose and wet.
We need the drier type of ricotta here, the type you can virtually crumble with your hands. If the ricotta is wet and spreadable, it will be too wet and the dumplings will be too hard to shape. In this case, reach excess water. Either bundle in tea towels and set in colander overnight to drain (best for very wet ricotta), or roll up and squeeze lightly (do this a few times).
2. Egg yolk – We need a bit of extra egg to hold the dumplings together, I found that 1 whole egg was not quite enough, but 2 whole eggs made the mixture too loose. Add the leftover egg white in your scrambled eggs tomorrow morning!
3. Baking is to get a light crust on the otherwise slippery surface of dumpling. Be careful not to overcook as they will dry out.
4. Spinach –Sub with about 200g/7oz frozen spinach, thawed then squeeze out extra water very well.
5. Make ahead / storage – Malfatti bake can be assembled to the point prior to baking, ie. dumplings sitting in the tomato sauce. It can then refrigerated and baked when ready to serve. Cooked Malfatti (ie. after baking) will keep for 3 days in the fridge. Best reheated in the microwave.
6. Nutrition per serving, assuming 5 servings.
We need the drier type of ricotta here, the type you can virtually crumble with your hands. If the ricotta is wet and spreadable, it will be too wet and the dumplings will be too hard to shape. In this case, reach excess water. Either bundle in tea towels and set in colander overnight to drain (best for very wet ricotta), or roll up and squeeze lightly (do this a few times).
2. Egg yolk – We need a bit of extra egg to hold the dumplings together, I found that 1 whole egg was not quite enough, but 2 whole eggs made the mixture too loose. Add the leftover egg white in your scrambled eggs tomorrow morning!
3. Baking is to get a light crust on the otherwise slippery surface of dumpling. Be careful not to overcook as they will dry out.
4. Spinach –Sub with about 200g/7oz frozen spinach, thawed then squeeze out extra water very well.
5. Make ahead / storage – Malfatti bake can be assembled to the point prior to baking, ie. dumplings sitting in the tomato sauce. It can then refrigerated and baked when ready to serve. Cooked Malfatti (ie. after baking) will keep for 3 days in the fridge. Best reheated in the microwave.
6. Nutrition per serving, assuming 5 servings.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories790kcal39%
-
Fat47g2%
-
Saturated Fat24g1%
-
Carbohydrates51g2%
-
Fiber6g0%
-
Sugar14g0%
-
Protein47g2%
-
Cholesterol183mg9%
-
Sodium1,588mg79%
Percent Daily Values are based on a 2,000 calorie diet.