Ricotta & Spinach Malfatti

5 Smart Points

The rise of mercury in summer and my desire for tender, yet decadent creamy pasta constantly tumble. And while tender most homemade Italian macaroni may prove too much for the heat, my emotional self still seeks the simple comfort of noodles, fresh cream, and cheese. Enter Malfatti, translated to “badly formed,” a pillow-y dumpling born under the Tuscan sun – it’s basically the ricotta filling of a skinless ravioli sometimes called Gnudi (nude). Usually served in sage-spiked browned butter, I lightened the dish with a broth-y sauce (aka minestra) of summer zucchini, savory onion, and sweet carrots. Paired with a crisp class of Italian white, guiltless decadence was never so accessible.

Ricotta & Spinach Malfatti

Adapted from Scott Conant

Makes 24 dumplings and 3 cups broth sauce, Serving 4

Per 6 dumplings and ¾ cup broth sauce: 5 Smart Points

 

For the Malfatti:

1 pound (16 ounces) fat-free ricotta

1 10-ounce package frozen chopped spinach, defrosted

½ cup grated Parmigiano-Reggiano

2 large egg yolks

¼ cup all-purpose flour

¼ cup Panko breadcrumbs

½ teaspoon coarse Kosher salt

¼ cup freshly ground black pepper

Pinch nutmeg

 

For the broth sauce:

1 medium onion, diced (about ¾ cup)

2 medium carrots, diced (about ¾ cup)

2 cloves garlic, pressed or minced

1 medium zucchini, diced (about 1 cup)

4 cups low-sodium chicken broth

 

Set a large pot of salted water to boil on the stove. Using a mesh sieve or a kitchen towel, completely drain the defrosted spinach of its excess liquid.

In a large mixing bowl thoroughly combine all ingredients for the malfatti with a rubber spatula. Set aside and chill in the refrigerator for 20 to 30 minutes. Set a 1½ tablespoon scoop in a glass of water. Using wet hands, form about 24 oblong dumplings from the ricotta mixture and set onto a parchment or waxed paper-lined baking sheet.

Meanwhile, place the carrots and onions in a large, high-sided skillet and sauté over medium heat for 5 minutes. Add the garlic and the zucchini and continue to cook for 3 minutes more. Add the broth and bring to a simmer. Cook for 15 minutes till reduced and all vegetables are cooked through, but not mush. Taste for salt and pepper and adjust seasoning.

Meanwhile, using a slotted spoon, carefully transfer the malfatti to the boiling water to cook for 4 minutes. Remove using the slotted spoon to serving bowls and serve with ¾ cup broth “sauce.” Top with olive oil or more Parmigiano, if desired.