This recipe is ideal as a lunch dish.
Ingredients
- 300g baby spinach leaves, washed
- 250g ricotta
- 150g plain flour, plus extra to dust
- 1 egg, beaten
- 75g Grana Padano, grated, plus Grana Padano Riserva shavings to serve
- 1/2 tsp grated nutmeg
- 100g butter
- 50g pine nuts
- 2 garlic cloves, sliced
- 12 fresh sage leaves
- 8 prosciutto slices
Method
- 1. Cook the spinach in a large, deep frying pan over a medium heat for 2-3 minutes, until wilted. Drain and squeeze out all the water. Set aside.
- 2. In a large bowl, mix together the ricotta and flour. Stir in the spinach, beaten egg, grated cheese, nutmeg and seasoning. Stir well until mixed.
- 3. On a floured surface, roll the malfatti mix into 24 balls. Bring a pan of water to the boil, add the malfatti and simmer for 2-3 minutes – they will float to the surface when cooked. Drain and keep warm.
- 4. In a small frying pan, melt the butter and gently cook the nuts and garlic for 1 minute, until golden. Add the sage and cook for 30 seconds, then toss in the prosciutto.
- 5. Put the malfatti on serving plates, pour the sauce over and sprinkle with the cheese shavings.
Chef's tip
The special Grana Padano Riserva has a more aged and intense flavour so it’s ideal as shavings on this dish.