Spinach and ricotta malfatti

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

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