Malfatti (spinach and cheese noodles)

Name: Malfatti (spinach and cheese noodles)
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 500 g leaf spinach (fresh or frozen); 200 g Flour; 2 eggs + 1 egg yolk (Gr. M); 1 small onion; 100 g Parmesan cheese; 3 TABLESPOONS + some + 70 g butter; 150 g Ricotta cheese; 7-10 Tbsp salt, white pepper, nutmeg

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

500 g leaf spinach (fresh or frozen)
200 g Flour
2 eggs + 1 egg yolk (Gr. M)
1 small onion
100 g Parmesan cheese
3 TABLESPOONS + some + 70 g butter
150 g Ricotta cheese
7-10 Tbsp salt, white pepper, nutmeg

Directions

1
Defrost frozen spinach. Clean, wash and roughly chop the fresh spinach. Peel onion and cut into fine cubes. Sauté onion in 3 tbsp. hot butter. Add the spinach and cover and let it collapse. Cool down a little and drain
2
Finely grate the parmesan. Stir the ricotta, half of the Parmesan, eggs and egg yolks until smooth. Mix in the spinach. Season well with salt, pepper and nutmeg. Knead in the flour bit by bit.
3
Remove the cams from the mixture with 2 moistened tablespoons. Let them simmer in plenty of boiling salt water until they float on the surface. Drain and put them into a greased casserole dish
4
Melt 70 g butter and drizzle over the cams. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 5 minutes. Sprinkle with remaining Parmesan cheese. Bresaola tastes good with it
5
Drink: cool Italian white wine, for example Lugana DOC from Fracciaroli