Light and fluffy, these classic Italian, dumpling-like balls are made with ricotta, flour and leafy greens. Reminiscent of gnocchi, malfatti are a true Italian comfort food and a signature dish at Rosetta Ristorante, where they are paired with a sage and burnt butter sauce.
- 1 bunch cavolo nero
- 1 bunch cime di rapa
- 1 bunch silverbeet
- 30g olive oil
- 1 large clove garlic, gently crushed
- 500g well drained buffalo ricotta
- 50g fine dried breadcrumbs
- 1 egg yolk
- 1 whole egg
- 1g freshly grated nutmeg
- 50g “OO” flour for pasta
- To serve
- 1 bunch sage, leaves picked and washed
- 150g unsalted butter
- 100g Parmigiana Reggiano
- Pick leaves from the greens, discarding the stalks, wash and roughly chop.
- Heat the oil over medium heat. Add the garlic and greens which will steam in their own liquid. Cook for 15 minutes until the leaves are soft.
- Drain and remove garlic clove before allowing to cool. Squeeze well in a tea towel to remove as much water as possible.
- Chop the greens in a food processor, but do not puree. You should have around 500g cooked greens.
- Combine chopped greens with remaining malfatti ingredients and mix until well-combined. Season well with salt and pepper. The mixture should look dry, but will hold its shape when squeezed it into a ball.
- Roll the mixture into 15g balls. These can be kept in the freezer for another occassion if necessary.
- Cook malfatti balls in plenty of boiling salted water for around 3 minutes (4 minutes if frozen), then drain well.
- While malfatti are cooking, heat the butter in a large flat frypan over high heat until it starts to foam. Add sage leaves and cook until butter just starts to turn golden. Remove from the heat and add the malfatti, tossing them to coat in the butter.
- Divide the malfatti between six warm pasta bowls and dress with the butter from the pan. Top with freshly grated Reggiano and serve immediately.