Ricotta and Spinach Malfatti
- ⏱ 40 minutes
- Easy
- Serves 4
- 👥 2-cook recipe
Delicate ricotta and spinach dumplings served with butter‑sage sauce.
Adapted from Non solo le torte di Anna.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Ricotta and Spinach...
0/0
COOK 1COOK 2
1Cook spinach
2Mix ricotta and egg
When the spinach is cool, add the ricotta and mix...
Add the egg and a pinch of salt and transfer to the...
Incorporate the flour and a grating of nutmeg for...
3Plate and serve
+ 4 more steps in the app
Ricotta and Spinach...
0/0
COOK 2COOK 1
1Cook spinach
In a pan, wash and thoroughly squeeze the spinach (if...
Drain the cooked spinach, squeeze well and leave in a...
2Mix ricotta and egg
3Plate and serve
+ 4 more steps in the app
Ingredients
- 500 g spinach
- 300 g ricotta
- 1 egg
- 60 g flour
- salt and pepper, to taste
- 2 tbsp olive oil
- 100 g butter
- 1 sprig sage
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Cook spinach
- COOK 1 In a pan, wash and thoroughly squeeze the spinach (if fresh), tear the leaves and cook with a splash of olive oil (if using frozen spinach, add them frozen) until cooked, season with salt and abundant nutmeg
- COOK 1 Drain the cooked spinach, squeeze well and leave in a colander to remove excess water
2. Mix ricotta and egg
- COOK 2 When the spinach is cool, add the ricotta and mix well with a wooden spoon
- COOK 2 Add the egg and a pinch of salt and transfer to the work surface
- COOK 2 Incorporate the flour and a grating of nutmeg for flavor, mix until the mixture is soft and slightly sticky
🤝 Cook 1 hands over the ricotta and mix.
3. Form dumplings
- COOK 2 Take small portions of the dough with a spoon, roll them with lightly floured hands into slightly elongated shapes and coat again in flour
- COOK 2 Place the formed dumplings on a sheet of parchment paper as you make them
4. Boil water
- COOK 1 Meanwhile, bring lightly salted water to a boil for cooking the malfatti
🤝 Cook 2 hands the pot to Cook 1.
5. Make butter‑sage sauce
- COOK 1 In a pan, melt the butter together with the washed and dried sage leaves
6. Plate and serve
- BOTH Cook the dumplings in the boiling water until they rise to the surface
- BOTH Lift them with a slotted spoon into the pan with the butter‑sage sauce and sauté for a few minutes to flavor
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