A very tasty dish and so easy to make!
app.300g ricotta
app.400g spinach
2 eggs
some salt
parmesan 25 g
about a cup of flour (just as much as needed to be able to shape the dough)
semolina for dusting
Sauce:
2 tomatoes
tomato paste 1 tb.s.
2 garlic cloves
1 small onion, chopped
basil
some salt, pepper
1 tb.s. lemon rind
Mix in a bowl ricotta, eggs, then add (dry) spinnach and flour. Shape into small balls (chestnut size) and dust them with semolina.
Let them rest for an hour in room temperature.
Sauce: on olive oil cook onion, garlic, add tomatoes, season and cook for about 10 minutes.
Cook malfatti in salted water for 2-3 minutes, when they start floating on the serface, take them out. Serve wth the sauce.
app.300g ricotta
app.400g spinach
2 eggs
some salt
parmesan 25 g
about a cup of flour (just as much as needed to be able to shape the dough)
semolina for dusting
Sauce:
2 tomatoes
tomato paste 1 tb.s.
2 garlic cloves
1 small onion, chopped
basil
some salt, pepper
1 tb.s. lemon rind
Mix in a bowl ricotta, eggs, then add (dry) spinnach and flour. Shape into small balls (chestnut size) and dust them with semolina.
Let them rest for an hour in room temperature.
Sauce: on olive oil cook onion, garlic, add tomatoes, season and cook for about 10 minutes.
Cook malfatti in salted water for 2-3 minutes, when they start floating on the serface, take them out. Serve wth the sauce.
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