Spinach dumplings

Ingredients for 10 servings:

• 600 g spinach
• 200 g ricotta
• 100 g Parmesan, freshly grated
• 200 g flour
• 160 g butter
• 2 shallots
• 1 clove(s) garlic
• 15 g salt
• 2 eggs
• 1 egg(s), including the yolk

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Malfatti

Finely dice the shallots, sauté with a tablespoon of butter until translucent, and set aside. Wash and sort the spinach, remove the stems, and blanch in boiling water, then drain. Squeeze the spinach well and chop roughly. Peel and press the garlic clove. Knead all ingredients with the remaining softened butter into a smooth dough and let it rest for 30 minutes. Using two tablespoons, form dumplings and place them in gently boiling water. Let it simmer gently for about 10 minutes. Remove the dumplings with a slotted spoon and let them drain. This recipe makes about 50 dumplings. These dumplings are truly versatile. They’re just as delicious as a side dish with fish, lamb, or other roasts. They can be served as a starter or side dish, basted with hot sage butter or with a little tomato sauce. If you’re serving them this way, brush them with a little melted butter, roll them in freshly grated Parmesan, and briefly grill them again. The malfatti even make a great addition to soups, and if that’s not enough for you, you can also use the dough as a filling for ravioli. Malfatti will easily keep for several days in the refrigerator!