Spinach Ricotta Malfatti

EAT

Spinach Ricotta Malfatti

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Cook the spinach in a large, deep pan over a medium heat for 2–3 minutes until wilted.  Drain and squeeze out all the water. Set aside to cool.  In a large bowl, mix together the ricotta cheese and flour.  Stir in the spinach, egg, grated cheese, and seasoning. Stir well until mixed.  On a surface floured with half the semolina, roll the malfatti mix into about 25 balls the size of a teaspoon.  Bring a pan of water to boil, add the malfatti, and simmer for 2–3 minutes— they will float to the surface when cooked.  Drain and keep warm in the pan.  Meanwhile, in a small frying pan, melt the butter and gently cook the sage leaves until crispy and the butter is brown. Squeeze in lemon juice.  Place the malfatti onto plates; pour the sauce over them; and sprinkle with the extra Parmesan cheese.                                 

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