Spinach and ricotta malfatti, the easy no-knead homemade pasta recipe

Name: Spinach and ricotta malfatti, the easy no-knead homemade pasta recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 3
Cuisine: En
Ingredients: 14 oz spinach; 1 cup ricotta; 1/2 cup grated Parmesan; 1 egg; 1/3 cup flour; 1 Tbsp butter (melted); Salt (to taste); Pepper (to taste); Nutmeg (to taste); 3/4 cup cooking cream; Nutmeg (to taste); Melting cheese (optional); 1 cup grated Emmental cheese (or another melting cheese)

Main Dish

Very Easy

1 h 5 m

746 Kcal

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 gnocchi, are a real no-fuss treat. Their name literally means "badly made", and that gives us a clue: there's no pressure to be perfect here, just a chance to enjoy an easy, traditional recipe with all the flavor of Italy. Originally from Tuscany, ricotta and spinach malfatti are made with simple but flavorful ingredients: creamy ricotta, fresh spinach and a little grated cheese. They are traditionally served with butter and sage, although you can serve them with a homemade tomato sauce, a silky béchamel sauce or, as in our version, a delicious cream and cheese sauce. The best thing is that you don't need any special utensils or complicated techniques. Just mix the ingredients, shape them into portions, boil them for a few minutes and serve with your favorite sauce. The result is a flavorful dish, ideal for any occasion. Ready to enjoy this delicious dish that smells like Sunday at Nonna's house?

Preparation

Preparation20 min

Waiting time15 min

Cook time30 min

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:
Pour the cream into a pan, add a little nutmeg and the cheese, and cook until the cheese melts and the cream thickens. Stir occasionally.
In an ovenproof dish, spread the sauce over the bottom, 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 deeply browned topping, use the broiler until it reaches your desired color.
And that's it!

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FAQ ❓

How many malfatti do these quantities make?

With the ingredients used in this recipe, we'll make 16 malfatti.

Can I use chard instead of spinach to make malfatti?

Yes, you can substitute chard for spinach without any problem. Be sure to drain it very well after cooking, as it can release more water than spinach, which could make the dough too wet. Other leafy greens, such as borage or chicory, or a mixture of several, can also work well 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 it thoroughly after thawing to prevent the dough from becoming mushy. You can do this by pressing it in a colander or wrapping it in a clean cloth and squeezing it well. Otherwise, the frozen spinach may release too much water, making the dough difficult to prepare.

Can I freeze malfatti before cooking?

Yes, you can freeze malfatti before cooking. After shaping the balls, place them on a baking-paper-lined tray and put them in the freezer. Once they are frozen solid, transfer them to an airtight bag or sealed container. When you're ready to cook them, drop them directly into boiling water without thawing. They will be ready in about 10 minutes.

What sauces or flavors go best with malfatti?

You can serve ricotta and spinach malfatti with your favorite sauce, such as melted butter and sage, béchamel, olive oil with lemon or homemade tomato sauce.

How should I store malfatti before and after cooking?

If you're not going to cook the malfatti right away, 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 eat them within 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 best to eat them the same day or the next day. To reheat them, warm 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 make it firmer. I also suggest boiling one first to see whether you need to adjust the dough.

Can I make gluten-free malfatti?

Yes, you can make gluten-free malfatti. Just replace the wheat flour with cornstarch, 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, but if you can't find it, you can use requesón or mató. For a more intense flavor, you can add Grana Padano, Parmigiano Reggiano or even stronger cheeses such as Bagòss.

Can I make malfatti without eggs?

Yes, it is possible to make malfatti without eggs. Although eggs help bind the dough, you can replace them with alternatives such as chickpea flour mixed with water, mashed potatoes or a little more ricotta. Be sure to drain the ingredients well to get the right dough texture.

Nutrition

for 1 serving / for 100 g

Calories: 746Kcal

Carbo: 20g
Total fat: 55.8g
Saturated fat: 37.4g
Proteins: 37.1g
Fibers: 5.5g
Sugar: 7.4g
ProPoints: 20
SmartPoints: 30

Nutritional information for 1 serving (397g)

Cookware

oven

burner

Attributes

Suitable for freezing

Keep refrigerated

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Patricia González

Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)

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Spinach and ricotta malfatti, the easy no-knead homemade pasta recipe

Ingredients

For approximately 16 malfatti:

For the sauce:

For the gratin: