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Malfatti
Malfatti
 
 
Ingredients:

1 cup cooked, well-drained, chopped spinach
1 and 1/2 cups Ricotta cheese
1 cup Italian-seasoned bread crumbs or panko
2 eggs, beaten
1/4 cup Parmigiano cheese
1/4 cup minced scallions
1 tablespoon basil, finely chopped
1/4 teaspoon nutmeg
1 clove garlic, minced or pressed
1/2 teaspoon salt
Flour
4 tablespoons butter
8-10 sage leaves

Directions:

Drain cooked spinach and squeeze out extra liquid until very dry.

Combine with all ingredients, except flour.

Refrigerate 1 hour.

Bring a half-full pot of salted water to a simmer.

Drop spinach cheese mixture by tablespoons into flour and roll each lightly into long logs.

Cut into 1.5 inch dumplings.

Drop dumplings into the gently simmering water. When they rise to the top, remove with a slotted spoon (approximately 3 to 5 minutes).

In a saucepan, heat butter and sage leaves until both are browned and sage leaves are crisp.

Spoon butter over malfatti and top with the crisp sage leaves. If preferred, top with more Parmigiano cheese.

That's it!
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