in Italy, Soup Recipes

Spinach and Ricotta Dumplings

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Ingredients for 4 servings:

  • 500 g leaf spinach (frozen)
  • 200 g ricotta
  • 150 g Parmesan, freshly grated
  • 2 small eggs
  • 2 egg yolks
  • 150 g flour (maybe a little more, depending on the egg size)
  • Salt
  • Pepper, white
  • nutmeg
  • 75 g butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Malfatti

Thaw the spinach, squeeze dry, and chop very finely. Mash the ricotta finely with a fork. Stir in the spinach, 100g Parmesan, eggs, egg yolk, and flour. Season with salt, pepper, and nutmeg. Using two moistened teaspoons, form long dumplings and place them on a floured board. Place the dumplings in boiling salted water and let stand for about 5 minutes. Remove the dumplings from the water (drain well!), place them on plates, drizzle with lightly browned butter, and sprinkle with the remaining freshly grated Parmesan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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