- 1 bunch fresh spinach (about 10.5 oz/300 g)
- 18 oz fresh ricotta cheese (500 g)
- 2 eggs lightly beaten, preferably organic and free range
- 5 oz grated Parmesan, Parmigiano Reggiano, or Reggianito cheese (150 g)
- Sea salt and freshly ground black pepper to taste
- 1/8 teaspoon ground nutmeg (or to taste)
- 3 oz “00” flour (80 g)
Blanch the spinach in boiling water with a little salt, drain well, and chop finely.
In a large mixing bowl, combine the chopped spinach, ricotta, lightly beaten eggs, grated cheese, salt, pepper, and nutmeg. Stir until everything is well incorporated.
Add the flour tablespoon by tablespoon, stirring it in completely between additions, until the dough takes on a nice firm consistency.
To form the malfatti, lightly flour your hands, and press the dough into irregularly shaped balls.
Prepare a large pot of boiling salted water, and carefully place the pasta into the pot with a large spoon. When they rise to the surface, they are done.
Turn off the heat, leaving them in the pot a few minutes longer, and then remove them from the water with a slotted spoon.
Arrange in a dish, and serve topped with one of your favorite sauces.