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Ingredients
Italian Style Cheese and Spinach Dumplings (Malfatti)
- Ingredients
- 500 grams Spinach
- salt
- 175 grams Ricotta cheese
- 1 generous pinch Lemon peel
- 120 grams freshly grated Parmesan
- 2 eggs
- 1 egg yolk
- 200 Pastry flour
- freshly ground peppers
- Nutmeg
- butter (for the mold)
- parsley (for garnish)
Rinse and trim the spinach, remove the tough stems and blanch in salted water. Rinse in cold water, drain and squeeze out the excess water. Finely chop, then knead with ricotta, lemon zest, 60 grams (approximately 2 oz) parmesan, eggs, yolk and flour to make a smooth dough. If necessary add more or less flour. Season with salt, pepper, and nutmeg. With a spoon, form the dumplings and place on a floured board. Gently drop into boiling salted water. (Cook a sample dumping first- if it falls apart knead some flour or an egg into the dough.) Simmer for about 8 minutes.
Preheat the convection oven to 180°C (approximately 350°F).
Remove the dumplings from the water with a slotted spoon and place in an oven-proof, buttered baking dish. Sprinkle with remaining cheese and bake for 4-5 minutes in the preheated oven. Serve garnished with parsley.