Ingredients:

  • 500g fresh baby spinach
  • 250g whole milk ricotta, drained
  • 60g freshly grated Parmigiano Reggiano
  • 2 large eggs
  • 65g all purpose flour, plus extra for dusting
  • 0.25 tsp freshly grated nutmeg
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 115g unsalted butter
  • 15 fresh sage leaves
  • 1 tsp fresh lemon juice

Instructions:

  1. Wilt the 500g fresh baby spinach. Place spinach in a large pan with a splash of water over medium heat until completely collapsed and dark green. Place the cooked spinach in a clean kitchen towel and wring it out forcefully. Note: You want it as dry as possible to prevent soggy dumplings. Finely mince the dried spinach ball with a sharp knife.
  2. Combine the base. Mix the chopped spinach with 250g whole milk ricotta, 60g Parmigiano Reggiano, 2 large eggs, 0.5 tsp salt, 0.25 tsp black pepper, and 0.25 tsp nutmeg until a uniform green paste forms.
  3. Fold in the 65g all purpose flour. Stir gently until just combined Note: Overmixing will develop gluten and make them tough.
  4. Shape the malfatti. Use two spoons or a small scoop to form rustic ovals, then roll them lightly in extra flour.
  5. Boil the dumplings. Drop them into a pot of simmering salted water until they float to the surface (about 3 minutes).
  6. Prepare the sage butter. Melt 115g unsalted butter in a skillet over medium heat until it begins to foam and smell nutty.
  7. Crisp the 15 fresh sage leaves. Add the leaves to the butter and fry for 1 minute until they are translucent and crispy.
  8. Emulsify the sauce. Stir in 1 tsp lemon juice and a splash of the pasta cooking water until the sauce looks glossy and thick. Gently toss the boiled dumplings in the sauce and serve.