Description
Delight in the traditional flavors of Italy with this recipe for Malfatti Italian Spinach Ricotta Dumplings served with a rich and aromatic Napoli sauce. These soft, rustic dumplings made from spinach, ricotta, and Parmesan are boiled to perfection and tossed in a savory homemade tomato sauce infused with garlic and herbs. Perfect as a comforting main course, this dish beautifully balances creamy textures with vibrant, fresh flavors for a satisfying vegetarian meal.
Ingredients
Scale
For the Malfatti:
- 2 cups fresh spinach (washed and chopped)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 large egg
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Napoli Sauce:
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar (optional)
- Fresh basil leaves (for garnish)
Instructions
- Prepare the Spinach: Blanch the chopped fresh spinach in boiling water for 1–2 minutes until wilted. Drain thoroughly and squeeze out all excess moisture, then chop it finely to ensure it incorporates well into the dough.
- Make the Malfatti Dough: In a large mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan, all-purpose flour, beaten egg, nutmeg, salt, and black pepper. Mix gently until a soft, cohesive dough forms, being careful not to overwork it.
- Cook the Dumplings: Bring a large pot of salted water to a rolling boil. Using a spoon, drop small portions of the dough into the boiling water. Cook them for 2–3 minutes or until the dumplings float to the surface, indicating they are done. Remove them carefully with a slotted spoon and set aside to drain.
- Prepare the Napoli Sauce: In a saucepan over medium heat, warm the olive oil and sauté the finely chopped onion and minced garlic for about 3–4 minutes until they become soft and fragrant. Add the crushed tomatoes, dried oregano, salt, black pepper, and sugar if using. Stir well and let the sauce simmer gently for 15–20 minutes, stirring occasionally to blend the flavors.
- Serve: Spoon the hot Napoli sauce over the cooked Malfatti dumplings. Garnish with fresh basil leaves and sprinkle additional grated Parmesan cheese on top if desired. Serve immediately for best flavor and texture.
Notes
- The name “Malfatti” means “poorly made” in Italian, which refers to their rustic and imperfect shape.
- For a lighter version of this dish, use part-skim ricotta cheese instead of full fat.
- These dumplings pair excellently with garlic bread or a crisp green salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling/Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 70mg
