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  • Malfatti with tomato sauce
Malfatti with tomato sauce

Malfatti with tomato sauce

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Malfatti are Italian dumplings, and in this dish they come served in a bowl of rich tomato sauce for a hearty meal.
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  • 450g spinach
  • 250g ricotta, drained for 1hr in a sieve
  • ¼ whole nutmeg, finely grated (or use a big pink of ground)
  • 80g parmesan (or a vegetarian alternative if required), finely grated, plus extra to serve
  • 20g pasta flour
  • 2 large eggs, slightly beaten
  • 150g fine semolina or polenta
  • 4 tbsp olive oil
  • 1 small onion, finely diced
  • 4 garlic cloves, finely sliced or diced
  • 400g tinned chopped tomatoes


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.

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