Spinach and ricotta malfatti, the easy no-knead homemade pasta recipe
If you've ever wanted to make homemade pasta but the idea of kneading intimidates you, malfatti are the answer you've been waiting for. These little Italian bites, similar to gnocchis, are a real no-fuss treat. Their name literally means "badly done", and that already gives us a clue: here there is no pressure for perfection, just the desire to enjoy at the table an easy and traditional recipe with all the flavor of Italy. Originally from Tuscany, ricotta and spinach malfatti are prepared with simple ingredients but full of character: creamy ricotta, fresh spinach and a touch of grated cheese. They are traditionally served with butter and sage, although you can accompany them with a homemade tomato sauce, a silky béchamel sauce or, as in our version, with a delicious cream and cheese sauce. The best thing is that you don't need special utensils or complicated techniques. Just mix the ingredients, form portions, boil for a few minutes and serve with your favorite sauce. The result is a dish full of flavor, ideal for any occasion. Ready to enjoy this delicious dish that smells like Sunday at the nonna's house?
Ingredients
Approximately 16 malfatti:
For the sauce:
To golden:
Preparation
Remove excess water from the ricotta. Place it in a colander lined with gauze and let it drain. Ideally, let it drain overnight in the refrigerator, although this is not always necessary.
Clean the spinach, removing the stems and fibrous parts. Cook in salted water for 3 minutes (from boiling) and drain well. Let cool and, once cool, remove excess water by pressing them against a strainer or squeezing them on a clean cloth. Finely chop the spinach or put it through a food processor.
In a bowl mix: chopped spinach, ricotta, egg, Parmesan cheese, melted butter, flour, salt (if necessary), pepper, nutmeg. Mix well.
With lightly floured hands, form balls of approximately 1 oz/30 gr (equivalent to 1 large spoonful). Make sure they are all of similar size so that they cook evenly.
Bring a pot of salted water to a boil. Add the malfatti and cook them.
Remove the malfatti with a skimmer as soon as they float and serve.
For the sauce:
In a pan pour the cream, add a little nutmeg, add the cheese and cook until the cheese melts and the cream takes on a thick consistency. Stir from time to time.
In a dish or ovenproof dish, pour the sauce on the base, arrange the malfatti on top, sprinkle with cheese and bake in a preheated oven at 350°F/180°C for 15 minutes. If you prefer a more golden crust, use the grill function until the desired browning is reached.
And that's it!
Observations
How many malfatti do these quantities yield?
With the ingredients used in this recipe we will obtain 16 malfatti.
Can I use chard instead of spinach to make malfatti?
Yes, you can substitute spinach for chard without any problem. Be sure to drain them very well after cooking, as they can release more water than spinach, which could make the dough too wet. In addition, other green leafy vegetable options such as borage, cicoria or a mixture of several can also work perfectly in this malfatti recipe.
Can I use frozen spinach to make malfatti?
Yes, you can use frozen spinach in the malfatti recipe. It is essential to drain them thoroughly after thawing to prevent the dough from becoming mushy. You can do this by pressing them with a colander or by wrapping them in a clean cloth and squeezing them well. Otherwise, the frozen spinach may provide too much water, making it difficult to prepare the dough.
Can I freeze the malfatti before cooking?
Yes, you can freeze the malfatti before cooking. After forming the balls, place them on a tray with baking paper and put them in the freezer. Once they are well frozen, transfer them to an airtight bag or a sealed container. When you want to cook them, drop them directly into boiling water, without defrosting. They will be ready in about 10 minutes.
What sauces or flavors go best with malfatti?
You can accompany ricotta and spinach malfatti with your favorite sauce. For example, with a melted butter and sage sauce, a béchamel sauce, olive oil with lemon or even a homemade tomato sauce.
How to preserve malfatti before and after cooking?
If you are not going to cook the malfatti immediately, you can store them in the refrigerator for 4-6 hours, tightly covered to prevent them from drying out. After cooking, store them in an airtight container in the refrigerator and consume them within a maximum of 2 days to maintain their flavor and texture.
How long do malfatti keep in the refrigerator?
Fresh (uncooked) malfatti: up to 6 hours in the refrigerator or up to 3 months in the freezer.
Cooked malfatti: it is advisable to consume them within the day or the next day. To reheat them, you can reheat them in a frying pan with a little butter or in the microwave with a splash of water to prevent them from drying out.
Why do my malfatti fall apart when cooked?
If the malfatti fall apart during cooking, the dough is probably too wet. Be sure to drain the ricotta and spinach well. If the dough is still too wet, you can add more breadcrumbs or flour to give it more consistency. I also suggest you try baking one first to see if you need to adjust the dough.
Can I make gluten-free malfatti?
Yes, you can make gluten-free malfatti. You just need to substitute cornstarch for the wheat flour or use alternatives such as almond flour or chickpea flour, although the texture of the malfatti may change slightly.
What type of cheese is best for making malfatti?
The traditional cheese for making malfatti is ricotta. You can add Grana Padano, Parmigiano Reggiano for a more intense flavor.
Can I make malfatti without eggs?
Yes, it is possible to make malfatti without eggs. Although the egg helps to give cohesion to the dough, you can substitute it with alternatives such as chickpea flour with water, mashed potatoes or a little more ricotta. Be sure to drain the ingredients well to get the right texture in the dough.
Cookware
Attributes
PetitChef_Official
Rate this recipe