Malfatti (Spinach and Ricotta Dumplings) in Tomato Sauce

Ingredients

Quantities are for one portion.

• 30 gparmesan cheese, grated
• Pinch of nutmeg
• 10 mlolive oil
• salt to taste
• 1egg
• 120 gricotta cheese
• 200 mltomato passata
• 1garlic clove, minced
• 50 gplain flour
• 100 gfresh spinach
• 10 gfresh basil leaves

Method

1. Blanch the fresh spinach in boiling water until completely wilted, then drain and squeeze out as much water as possible before chopping finely.
2. In a bowl, mix the chopped spinach, ricotta cheese, half of the grated Parmesan, the egg, and a pinch of nutmeg and salt.
3. Gently fold in the plain flour until a soft, slightly sticky dough forms.
4. With floured hands, roll the mixture into small, rustic oval dumplings (malfatti).
5. Heat the olive oil in a pan over medium heat, briefly sauté the minced garlic, then pour in the tomato passata and let the sauce simmer gently.
6. Bring a large pot of salted water to a gentle boil and drop in the malfatti; as soon as they float to the surface, they are cooked.
7. Use a slotted spoon to transfer the cooked dumplings into the simmering tomato sauce, tossing them gently.
8. Serve immediately, garnished with the remaining Parmesan cheese and torn fresh basil leaves.