Malfatti with tomato sauce
By OcadoLife
Published on 21 April 2022
Malfatti are Italian dumplings, and in this dish they come served in a bowl of rich tomato sauce for a hearty meal.Time and servings
50 minsTotal time
4Servings
50 minsCooking time
Ingredients
- 450 g of spinach
- 150 g of fine semolina or polenta
- 250 g of ricotta, drained for 1hr in a sieve
- 0.25 whole nutmeg, finely grated (or use a big pink of ground)
- 20 g of pasta flour
- 2 large eggs, slightly beaten
- 4 tbsp of olive oil
- 1 small onion, finely diced
- 4 garlic cloves, finely sliced or diced
- 400 g of tinned chopped tomatoes
- 80 g of parmesan (or a vegetarian alternative if required), finely grated, plus extra to serve
Method
Step 1
Bring a big pan of salted water to the boil and cook the spinach for 1-2 mins. Drain, cool and squeeze out the water. Finely chop and set aside.Step 2
In a large bowl, beat together the ricotta, nutmeg, parmesan and flour. Mix in the eggs and spinach, then season to taste with salt and pepper.Step 3
Divide the semolina between 2 plates or dishes, then use a dessert spoon to scoop out 20 even portions of the ricotta mixture. Roll each one roughly in semolina in one dish, into a ball, then set aside in the second dish, ensuring they don’t touch. Put in the fridge until you’re ready to cook.Step 4
To make the tomato sauce, heat 3tbsp olive oil in a saucepan over a moderate heat and cook the onion for about 8 mins, until soft but not coloured. Add the garlic, cook for 1-2 mins until fragrant, then add the tomatoes. Season well, lower the heat and cook gently for 10-12 mins, stirring occasionally, until the sauce is rich and thick. Stir in the remaining olive oil and keep warm to one side.Step 5
Bring a large pan of well-salted water to the boil, add the malfatti and simmer for 2-3 mins – they will float to the surface when cooked.Step 6
To serve, put a spoonful of the warm tomato sauce into a shallow bowl and add 5 malfatti per serving. Top with grated parmesan to finish.