Malfatti Spinach Ricotta Dumplings (Printer-Friendly Version)
Tender spinach and ricotta dumplings paired with rich sage brown butter for a simple, flavorful dish.
# What You'll Need:
→ For the Dumplings
01 -
3 cups fresh spinach leaves (or 10 oz frozen spinach, thawed and drained)
02 -
1 cup ricotta cheese
03 -
1 large egg
04 -
1/2 cup grated Parmesan cheese
05 -
1/2 cup all-purpose flour
06 -
1/4 cup semolina flour
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon freshly grated nutmeg
→ For the Sage Brown Butter
09 -
4 tablespoons unsalted butter
10 -
10 fresh sage leaves
# Steps to Follow:
01 -
Steam fresh spinach with a pinch of salt and 2 tablespoons water until wilted. Drain thoroughly, cool, and squeeze out all excess moisture. Finely chop the spinach.
02 -
In a large bowl, mix the drained ricotta, chopped spinach, egg, Parmesan, all-purpose flour, semolina flour, salt, and freshly grated nutmeg until a smooth, cohesive mixture forms.
03 -
With clean hands, form the mixture into compact 1.5-inch diameter balls, ensuring the dough holds together firmly.
04 -
Bring a large pot of salted water to a boil. Cook the dumplings in batches, dropping them gently into the water. When they float to the surface, cook for an additional 2 to 3 minutes, then remove with a slotted spoon.
05 -
In a skillet over medium heat, melt butter. Add fresh sage leaves and sauté until the butter turns golden brown and the sage crisps. Remove and set sage aside.
06 -
Add cooked dumplings to the skillet and toss gently to coat them in the sage-infused brown butter. Serve topped with crispy sage leaves and an optional sprinkle of Parmesan cheese.
# Additional Tips:
01 -
Drain the spinach thoroughly to prevent soggy dumplings and consider chilling formed dumplings for 15 minutes before boiling to retain shape.
02 -
Cook dumplings in batches to ensure even cooking and prevent sticking.
03 -
Carefully monitor butter to avoid burning while making sage brown butter; it should be golden brown.