Pan fried in sage butter, these spinach and ricotta dumplings are a delicious and comforting dish. Malfatti, which means “badly formed,” are a type of dumplings from northern Italy. Despite their name, they are anything but bad! The combination of sharp goat cheese, creamy ricotta, and parmesan with the earthy spinach creates a rich and flavorful filling. The sage butter adds a fragrant and savory note that perfectly complements the dumplings. This recipe is perfect for a cozy weekend dinner or as a special treat for guests.

Ingredients

• 1kg frozen spinach or 2kg fresh
• 250g soft goats cheese (or feta)
• 250g ricotta
• 100g parmesan cheese
• 2 eggs
• 80g flour
• 100g butter
• Salt, pepper, nutmeg, fresh or dried sage

Method

1. Wilt spinach. Wash and wilt in large pan, squeeze and chop. If using frozen, defrost and squeeze in a tea towel to remove excess water.
2. Combine spinach with cheeses, eggs, flour and seasoning and mix well.
3. Roll into balls then dust with extra flour. You can adjust the size of the dumplings to your taste but they will shrink when cooked.
4. Place in the fridge overnight.
5. Lightly dust the malfatti with flour again.
6. Bring a large pan of salted water to the boil. Add the malfatti and cook for 5 minutes until they float to the surface. Don't crowd the pot.
7. After they have risen, turn off the heat and leave for 5 minutes.
8. Remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking process. Drain and set aside.
9. Melt the butter in a large pan and add the sage. When the butter starts to brown, add the malfatti and cook for 2-3 minutes until golden.
10. Serve with the sage butter and extra parmesan.