Home > Recipes & Trends > Spinach & Ricotta Malfatti, Tomato Sauce
  • Serves: 2


    • 500g Spinach

    • 500g Galbani Ricotta

    • 1 Egg

    • 1/2 Lemon zest

    • 2 Garlic

    • 70g Flour

    • 120g Galbani Gran Gusto, grated

    • Seasoning

    • 50g Olive oil

    • 2 Onions

    • 1 Garlic

    • 5g Oregano

    • 1 Chilli

    • 400g Tinned tomatoes

    • Seasoning

  • Method

    • 1 To make the malfatti fry spinach until wilted, cool then ring excess moisture out. Once cool, roughly chop and mix evenly into ricotta with grated garlic, flour, 100g Gran Gusto grated, egg and lemon zest. Shape into 30-40g balls then chill on a oiled or floured tray until needed.

    • 2 To make the tomato sauce, sweat onions and garlic in olive oil until translucent. Add tinned tomatoes, chilli and oregano reduce by 1/3rd on a low heat then adjust seasoning.

    • 3 Place the malfatti in boiling water for 3-4 minutes until floating and slightly firm.

    • 4 Spoon the tomato sauce into the middle of the plate followed by malfatti and grated Gran Gusto.