Ingredients
2 bunch fresh spinach (about 10.5 oz/300 g)
36 oz fresh ricotta cheese (500 g)
4 eggs lightly beaten, preferably organic and free range
10 oz grated Parmesan, Parmigiana Reggiano, or Reggianito cheese (150 g)
Sea salt and freshly ground black pepper to taste
1/4 teaspoon ground nutmeg (or to taste)
6 oz “00” flour (80 g)
1 Jar Home-made Marinara (or can of canned)
Instructions
- Blanch the spinach in boiling water with a little salt, drain well, and chop finely.
- In a large mixing bowl, combine the chopped spinach, ricotta, lightly beaten eggs, grated cheese, salt, pepper, and nutmeg. Stir until everything is well incorporated.
- Add the flour tablespoon by tablespoon, stirring it in completely between additions, until the dough takes on a nice firm consistency.
- To form the malfatti, lightly flour your hands, and press the dough into balls.
- Prepare a large pot of boiling salted water, and carefully place the pasta into the pot with a large spoon. When they rise to the surface, they are done.
- Turn off the heat, leaving them in the pot a few minutes longer, and then remove them from the water with a slotted spoon.
- Arrange in a dish, and serve topped with marinara
- Serve with green salad or tomato & cucumber salad
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