250g of ricotta, drained overnight in a sieve lined with muslin cloth
500g of spinach
50g of flour
50g of semolina flour
70g of Parmesan, finely grated
1 pinch of nutmeg
Simple tomato sauce:
400g of Cirio tinned Datterini tomatoes
1 onion, small
2 garlic cloves
This recipe serves 3
To make the malfatti, wilt the spinach down with a splash of water and a pinch of salt. Transfer to a sieve and allow to cool.
Once cool, squeeze out as much water as you can from the spinach, then finely chop.
Place the ricotta in a mixing bowl with the rest of the ingredients and mix well until everything is evenly incorporated.
Roll the mixture into neat 4cm balls using your hands.
Cook in salted boiling water – they are ready when they rise to the surface. Once cooked, allow to drain and steam-dry a little.
To make the tomato sauce, sweat the onion and garlic until soft with no colour, then add the tomatoes, crushing them lightly. Cook out over low-medium for 10–15 minutes until it starts to thicken. If desired, blitz in a blender until smooth.