Italian Spinach and Ricotta Dumplings (Malfatti) in Tomato Sauce

 Italian Spinach and Ricotta Dumplings (Malfatti) in Tomato Sauce

Ingredients:

For the Malfatti:

1 lb (450g) fresh spinach (blanched, drained, and finely chopped)

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/4 cup all-purpose flour (plus extra for dusting)

1 large egg

1/4 tsp ground nutmeg

Salt and black pepper to taste

For the Tomato Sauce:

2 cups marinara sauce (store-bought or homemade)

2 garlic cloves (minced)

1 tbsp olive oil

Salt and black pepper to taste

For Garnish:

Grated Parmesan cheese

Fresh basil leaves

Instructions:

Prepare the Malfatti:

In a mixing bowl, combine chopped spinach, ricotta, Parmesan, flour, egg, nutmeg, salt, and black pepper. Mix until well combined.

Shape the mixture into small oval-shaped dumplings using your hands or two spoons. Place on a floured surface.

Cook the Dumplings:

Bring a large pot of salted water to a gentle boil.

Carefully drop the dumplings into the water in batches. Cook for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.

Prepare the Tomato Sauce:

Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant.

Add marinara sauce, season with salt and black pepper, and simmer for 5-7 minutes.

Assemble and Bake:

Preheat your oven to 375°F (190°C).

Spread a layer of tomato sauce in a baking dish. Arrange the dumplings on top and spoon additional sauce over them.

Sprinkle with grated Parmesan cheese.

Bake:

Bake for 15-20 minutes, or until the sauce is bubbly and the cheese is golden.

Serve:

Garnish with fresh basil leaves and extra Parmesan cheese. Serve warm.