For those who don’t know malfatti translated from the Italian language means “poorly made.” Malfatti is boiled ravioli filling without the pasta. This is perfect for someone like me who loves ravioli but avoids wheat.
- 1/2 lb Frozen Whole Leaf Spinach
- 1/2 lb Ricotta
- 2 eggs
- 1/4 c Parmesan, plus more for garnish
- 1/3 c Spelt Flour, plus more
- Olive Oil
- 1/2 Green Pepper, chopped fine
- Garlic, chopped
- Onion, chopped
- Sprig Fresh Oregano
- Dried Basil
- 2 Cans Fire Roasted Tomatoes with Roasted Garlic, 14 oz.
- ~2 T Tomato Paste
- Kalamata Olives
- Quinoa Pasta
First make your sauce: I like it chunky…
1. Sauté garlic, onion, and green pepper in some olive oil over medium heat. Add the oregano sprig and a bit of salt.
2. Once the veggies are soft remove the oregano sprig and add the two cans of tomatoes. I didn’t realize I bought petite diced tomatoes until I went to use them, which was not a problem but for a sauce I prefer crushed tomatoes. I used a potato masher to smoosh the tomatoes into more of a sauce.
3. Add some dried basil, pepper, capers, and kalamata olives. The capers and olives add a strong flavor if you let them simmer in the sauce. Add ~2 cups of water and the tomato paste. I let this simmer for at least an hour.
1. Boil spinach, drain, and press dry. This is a bit of a pain, but most of the moisture needs to be removed from the spinach. Once dry shred into small pieces, another not-so-fun thing to do.
2. Mix the spinach, ricotta, eggs, parmesan, and flour. The batter should be sticky.
3. In another bowl add 2 T flour. Form a ‘ball’ with the batter and add to the flour bowl. Roll around to coat the outside with flour and place on a well floured plate. Continue until the batter is all used up. Place the malfatti in the fridge.
4. Boil a pot of salted water. Add a few malfatti’s at a time, cooking for ~5-8 minutes. They will float when they are done… mine floated after about 4 minutes but I continued to cook them for another 4 minutes or so to make sure the egg was cooked through.
5. Place cooked malfatti on an oiled plate and keep in a 350° degree oven until serving. (I didn’t oil the plate and they stuck a bit). The malfatti set-up in the oven having a nice texture to the touch.
6. Once malfatti are finished cook pasta in the same water.
7. Serve and garnish with more parmesan.