Spinach and ricotta malfatti

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4


These Italian balls are light and fluffy, quick and easy to make, and kids love them, and it shows there’s more to Italian cooking than pasta

By Russell Norman
  • 520g/1lb 3oz baby spinach leaves
  • 50g/1¾oz ‘00’ flour
  • 250g/9oz ricotta
  • 1 large free-range egg, beaten
  • 200g/7oz Parmesan (or alternative vegetarian hard cheese), grated
  • ½ tsp freshly grated nutmeg
  • 200g/7oz semolina
  • 100g/3½oz butter
  • handful of sage leaves
  • sea salt flakes and freshly ground black pepper