📝 About This Recipe
Hailing from the rolling hills of Tuscany, Malfatti are the rustic, 'naked' cousins of ravioli, consisting of the delicious filling without the pasta shell. These light-as-air dumplings are crafted from creamy ricotta, earthy spinach, and sharp Parmigiano-Reggiano, offering a melt-in-your-mouth texture that is pure Italian comfort. Bathed in a fragrant brown butter and sage sauce, they represent the pinnacle of simple, seasonal Italian home cooking.
🥗 Ingredients
The Dumplings
- 500 grams Fresh Spinach (washed and stems removed; or 300g frozen leaf spinach)
- 250 grams Whole Milk Ricotta Cheese (drained in cheesecloth for at least 2 hours)
- 100 grams Parmigiano-Reggiano (freshly and finely grated)
- 50-75 grams All-Purpose Flour (plus extra for dusting the work surface)
- 2 Large Eggs (lightly beaten)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Kosher Salt (plus more for the pasta water)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Sage Butter Sauce
- 115 grams Unsalted Butter (high-quality European style preferred)
- 12-15 pieces Fresh Sage Leaves (whole)
- 1 teaspoon Lemon Juice (to brighten the brown butter)
For Garnish
- 2 tablespoons Parmigiano-Reggiano (shaved or grated)
- 1 tablespoon Toasted Pine Nuts (optional for crunch)
👨🍳 Instructions
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1
Begin by wilting the spinach in a large pan with a splash of water over medium heat. Once collapsed, drain immediately and let cool.
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2
This is the most crucial step: Squeeze the cooled spinach in a clean kitchen towel until it is bone-dry. Any excess moisture will make the dumplings fall apart. Finely chop the dried spinach.
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3
In a large mixing bowl, combine the well-drained ricotta, chopped spinach, grated Parmigiano-Reggiano, beaten eggs, nutmeg, salt, and pepper. Stir until well incorporated.
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4
Gently fold in the flour, starting with 50g. The mixture should be soft and slightly sticky but hold its shape when rolled. Avoid overworking the dough to keep them light.
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5
Dust a baking sheet generously with flour. Using two spoons or your floured hands, form the mixture into small oval 'quenelles' or balls about the size of a walnut.
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6
Roll each dumpling lightly in extra flour, shaking off the excess, and place them on the prepared baking sheet. Let them rest in the fridge for 30 minutes to firm up.
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7
Bring a large pot of salted water to a very gentle simmer. Do not let it reach a rolling boil, as the turbulence can break the delicate malfatti.
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8
While the water heats, melt the butter in a large skillet over medium heat. Cook until the butter begins to foam and turn a nutty golden brown.
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9
Add the sage leaves to the butter and fry for 1-2 minutes until they are crisp. Remove from heat and stir in the lemon juice.
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10
Carefully drop the malfatti into the simmering water in batches of 8-10. They will sink at first and then rise to the surface when cooked, which takes about 3-4 minutes.
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11
Use a slotted spoon to gently transfer the floating dumplings directly into the skillet with the sage butter.
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12
Turn the heat back to low and very gently toss the malfatti in the butter sauce for 30 seconds to glaze them beautifully.
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13
Plate immediately, spooning extra sage butter over the top and finishing with a final dusting of Parmigiano-Reggiano.
💡 Chef's Tips
The secret to perfect malfatti is dryness; ensure both your spinach and ricotta are as dry as possible before mixing. Don't over-flour the dough; the less flour you use, the lighter and more 'cloud-like' the dumplings will be. Test one dumpling in the simmering water first; if it falls apart, fold another tablespoon of flour into your dough mixture. Use a wide, shallow pan for the butter sauce so you can coat the dumplings in a single layer without crushing them. Freshly grated nutmeg is non-negotiable—it provides the classic aromatic backbone that defines this dish.
🍽️ Serving Suggestions
Pair with a crisp, high-acid Italian white wine like a Vermentino or Gavi di Gavi. Serve as a 'Primi' course followed by a light roasted chicken or veal scallopini. A side of crusty focaccia is perfect for mopping up the remaining brown butter sauce. For a seasonal twist, serve atop a thin smear of roasted butternut squash purée. Finish the meal with a simple arugula salad dressed in lemon and olive oil to cut through the richness.