Spinach Ricotta Balls with Parmesan – Malfatti

Clean the spinach, rinse and collapse in a saucepan over medium heat. Rinse briefly and squeeze very well, then chop with a kitchen knife. Stir through ricotta, spinach, flour, egg and egg yolk and season with salt, pepper and nutmeg.

Bring salted water to the boil. Use a teaspoon to make small dumplings from the ricotta mixture and form into balls with wet hands. Put them in portions into the boiling water and let them stand for 5-10 minutes: the ricotta balls should float on the surface. Cream the butter once in a small saucepan and remove from the heat. Lift spinach-ricotta balls out of water with skimmer and drain well on paper towels. Arrange on a platter, baste with butter, sprinkle with Parmesan and garnish with basil.

Serve immediately. You can also make the balls the day before and cook them. Heat the meatballs in the oven at 100°C for 5 minutes and baste with butter.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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