We wash and drain the spinach thoroughly, place them in a saucepan without any water or oil. Cover and cook in its own steam for eight minutes, over low heat. We drain all the water that they have been able to absorb and chop very finely with a knife.
We mix the ricotta cheese with the egg, add the chopped spinach and the grated Parmesan. Season with salt, ground black pepper and ground nutmeg to taste. We stir well before adding the flour and Mix until homogeneous.
Once everything is well integrated we will have our dough ready. With floured hands we take small portions of the dough and make balls. It does not matter that they are not regular. Heat plenty of salted water in a saucepan and cook the malfatti in as many as eight or ten, so that they do not stick, for about five minutes.
Remove with a slotted spoon and continue cooking the rest. We heat the homemade tomato sauce and we cover the base of four plates with it. Top with about six or eight malfatti per head (it depends on the size), sprinkle with grated Parmesan cheese and serve with a little fresh oregano.
CAULIFLOWER FILLETS with chimichurri sauce
With what to accompany the malfatti or Italian dumplings with spinach and ricotta cheese
On this occasion we have accompanied the malfatti or Italian spinach and ricotta cheese dumplings of a tasty homemade tomato sauce, taking advantage of the fact that we are in season. However, they can be served as is, with a drizzle of extra virgin olive oil and grated Parmesan cheese.