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Plate of ricotta spinach malfatti topped with crisp sage leaves and shaved parmesan in browned butter sauce

Pillowy Ricotta Spinach Malfatti with Sage Butter

Ricotta and spinach dumplings boiled until they float, then tossed in browned sage butter and parmesan.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: First Course (Italian “primo”)
Cuisine: Italian (Tuscan)
Calories: 480
Ingredients Method Notes

Ingredients
  

For the malfatti
  • 500 g ricotta, whole milk, drained overnight
  • 250 g spinach, cooked and squeezed dry, chopped or 200 g thawed frozen spinach, squeezed
  • 60 g parmesan, finely grated
  • 1 egg, large
  • 70 g all-purpose flour, plus extra for dusting
  • 1/4 tsp nutmeg, grated
  • 1/2 tsp salt
For the sage butter
  • 60 g unsalted butter
  • 10 fresh sage leaves to 12
  • 20 g parmesan, grated, for serving
  • pinch black pepper

Method
 

Make the filling
  1. Squeeze the cooked spinach in a clean towel until completely dry, then chop it finely.
  2. In a bowl, combine the drained ricotta, spinach, parmesan, egg, nutmeg, and salt. Mix until smooth.
  3. Add the flour a few tablespoons at a time, stirring just until the mixture holds together and is no longer sticky.
Shape and rest
  1. Scoop tablespoon-size portions and roll into rough ovals with lightly floured hands, don't overwork the dough.
  2. Set the malfatti on a floured tray, cover, and chill for 30 minutes so they firm up before boiling.
Cook and finish
  1. Bring a large pot of well-salted water to a gentle boil.
  2. Drop the malfatti in batches of 8 to 10 and boil until they float to the surface, about 2 to 3 minutes, then simmer 1 more minute.
  3. Lift out with a slotted spoon and drain briefly.
  4. Melt the butter in a skillet over medium heat, add the sage leaves, and cook until the butter turns light brown and the sage is crisp, about 3 minutes.
  5. Toss the malfatti in the brown butter, plate, and top with extra parmesan and black pepper.

Notes

  • Drain ricotta overnight for the best chance of dumplings holding together.
  • Chill shaped malfatti for 30 minutes before boiling, don't skip this step.
  • Boil in batches of 8 to 10 so the pot doesn't crowd or cool down.
  • Brown the butter just until it smells nutty, it burns fast after that point.