Spinach & Ricotta Malfatti

From Italia Magazine, serves 4 - aka Sue's Ricotta Balls
  • 520g baby spinach leaves, washed
  • 50g flour ('00' is recommended)
  • 250g ricotta
  • 1 large egg
  • 200g grated parmesan
  • flakey sea salt
  • freshly ground pepper
  • 1/2 tsp. freshly grated nutmeg
  • 200g semolina flour
  • 100g butter
  • a handful of picked sage leaves
  1. Steam the spinach for 3 minutes, then drain away the excess water & chop the leaves very roughly. Set aside.
  2. Mix the flour & ricotta in a large bowl until it resembles lumpy, moist bread crumbs. With a wooden spoon, stir in the egg & 3/4 of the parmesan. Add a good pinch of salt, a decent twist of pepper, the nutmeg & the spinach, and combine everything thoroughly. Form into teaspoon to tablespoon- sized balls and roll in semolina to coat completely. Place on a generously semolina-dusted tray. Repeat until all the mixture is used up.
  3. Fill a large pan with cold water and bring to a hearty boil. Drop in the malfatti as quickly as possible, bring back to a boil, then continue to simmer for about 3 minutes. Meanwhile, in a small saucepan over medium heat, melt the butter & add the sage leaves. When it bubbles, reduce the heat to very low. The malfatti will float to the surface when they're ready.
  4. Turn off the heat, remove the malfatti with a slotted spoon, being sure to drain off excess water. Evenly distribute onto 4 warmed plates, pour the butter & sage over the top, and, finally, scatter over the remaining parmesan.