Ricotta and Spinach Malfatti
- ⏱ 45 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
2Drain spinach
3Plate and serve
+ 6 more steps in the app
Ricotta and Spinach...
0/0
COOK 2COOK 1
1Cook spinach
In a pan, cook the spinach with 1 tbsp extra virgin...
2Drain spinach
Drain the cooked spinach, squeeze well, and set aside...
3Plate and serve
+ 6 more steps in the app
Ingredients
- 500 g spinach
- 300 g ricotta
- 1 piece egg
- 60 g flour
- to_taste salt and pepper
- 2 tbsp extra virgin 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, cook the spinach with 1 tbsp extra virgin olive oil, season with salt and abundant nutmeg, until tender (about 10 minutes)
2. Drain spinach
- COOK 1 Drain the cooked spinach, squeeze well, and set aside to cool on a colander
3. Mix filling
- COOK 2 In a bowl, combine the cooled spinach, ricotta, egg, and a pinch of salt
- COOK 2 Mix with a wooden spoon until well blended
🤝 Cook A hands the bowl to Cook B.
4. Add flour
- COOK 2 In the bowl, incorporate the flour and a grating of nutmeg
- COOK 2 Mix until the dough is soft and slightly sticky
5. Form malfatti
- COOK 2 Bring a pot of lightly salted water to a boil, with a spoon, take small portions of dough, roll them with floured hands into elongated shapes, and coat again in flour
6. Prepare sauce
- COOK 1 Place the formed malfatti on a sheet of parchment paper, meanwhile, in a pan melt the butter with the washed sage leaves
🤝 Cook B hands the pan to Cook A.
7. Plate and serve
- BOTH Boil the malfatti until they rise to the surface
- BOTH Using a slotted spoon, transfer them to the pan with the butter‑sage sauce and sauté for a few minutes to flavor, serve hot
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