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Malfatti (Spinach and Ricotta Dumplings)

Malfatti (Spinach and Ricotta Dumplings)

"It is speculated that long ago some ravioli lost their jackets while cooking; the result was decried as 'malfatti' (badly made). But when diners discovered the delicious results, the cook skipped the dough deliberately the next time. Accompany these dumplings with a crisp salad of Caesar-dressed romaine and cucumbers, crunchy breadsticks, and a bottle of Chianti."
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35 m servings 424 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 15.9 g
  • 25%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 1024 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In a 5- to 6-quart pan, bring about 3 inches of water to boiling over high heat. Pour pasta sauce into a 1- to 2-quart pan and place over low heat, stirring occasionally, until hot; keep warm.
  2. While water heats, place spinach in a colander; press with back of a spoon to remove excess liquid. In a large bowl, mix together the spinach, ricotta, 1/4 cup parmesan, bread crumbs, onions, basil, eggs, garlic, and nutmeg until well blended. Divide mixture into 16 equal portions.
  3. With your hands, form spinach mixture, a portion at a time, into smooth 3-inch-long logs. Roll each log lightly in the flour and place them, slightly apart, on a baking sheet or large plate.
  4. When water boils, reduce heat to a simmer and add logs. Simmer, uncovered, until dumplings look dry in centers (cut to test), about 8 minutes. With a slotted spoon, divide dumplings among 4 wide, individual serving bowls. Spoon warm pasta sauce equally over each serving. Offer additional parmesan and pepper to add to taste.

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just what i was looking for, very good!!

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