Rustic Malfatti

These tender dumplings typify Italian simplicity: Quality ingredients and just a few steps make for a delicious dish. Each...
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Rustic Malfatti

Ed Anderson

Rustic Malfatti

These tender dumplings typify Italian simplicity: Quality ingredients and just a few steps make for a delicious dish. Each ingredient shines through with clarity. The spinach lends earthiness, while the eggs create richness. A simple coating of melted butter brings a soft sweetness to the dish. In this method, the dough is gently dropped into simmering water by the spoonful and poached. — Jenn Louis, author of Pasta By Hand: A Collection of Italy’s Regional Hand-Shaped Pasta.

4
Servings
607
Calories Per Serving
Deliver Ingredients

Notes

Sauce pairings: Rustic malfatti pair best with melted butter or tomato sauce.

Ingredients

  • 2  Pounds  fresh spinach, stemmed
  • eggs
  • 2  Teaspoons  kosher salt
  • 1¼  Cup  plus 1 tablespoon all-purpose flour
  • Sauce of your choice

Directions

Prepare an ice bath by filling a large bowl with ice and cold water. Bring a large pot filled with generously salted water to a boil over medium-high heat.

Add the spinach and blanch until wilted, about 2 minutes. Remove immediately from the pot with tongs and transfer to the ice bath. When cool, drain the spinach in a colander. Place the spinach in a kitchen towel and wring until mostly dry; a bit of residual moisture is fine.

Set a medium-mesh strainer over a large bowl. In a blender or food processor, process the eggs and spinach until smooth. Strain the spinach-egg mixture into the bowl. Discard the solids left in the strainer.

Add the salt and flour to the strained spinach-egg mixture, gently folding with a rubber spatula until the dough is cohesive and has the consistency of thick pancake batter.

(To store, refrigerate, in a bowl covered with plastic wrap, for up to 1 day. Do not freeze malfatti.)

Bring another large pot filled with generously salted water to a simmer over medium-high heat. Using two tablespoons, drop dollops of dough into the simmering water and cook until the malfatti float to the surface, 1 to 3 minutes. Remove immediately with a slotted spoon and finish with your choice of sauce. Serve right away.

Nutritional Facts

Total Fat
10g
14%
Saturated Fat
4g
17%
Cholesterol
161mg
54%
Carbohydrate, by difference
46g
35%
Protein
75g
100%
Vitamin A, RAE
5µg
1%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
230mg
23%
Choline, total
244mg
57%
Fiber, total dietary
2g
8%
Folate, total
123µg
31%
Iron, Fe
5mg
28%
Magnesium, Mg
64mg
20%
Manganese, Mn
1mg
56%
Niacin
27mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
893mg
100%
Riboflavin
1mg
91%
Selenium, Se
117µg
100%
Sodium, Na
897mg
60%
Thiamin
2mg
100%
Vitamin D (D2 + D3)
2µg
13%
Water
157g
6%
Zinc, Zn
6mg
75%

Rustic Shopping Tip

Purchase ingredients that can be used in a variety of dishes in bulk, in order to minimize waste and save money.

Rustic Cooking Tip

Do all your prep in advance, and use three bowls: one for all your ingredients, one for all your prep, and one for all your refuse. Staying organized can help you put out meals faster.