Malfatti

Serves:4-6

Prep:

• 4 6-ounce packages ready-to-use baby spinach leaves
• 2 cups whole-milk ricotta cheese (about 16 ounces)
• 1 cup freshly grated Parmesan cheese
• 1/2 cup (about) all purpose flour
• 2 large egg yolks
• 1 tbsp Arawak Farm Sweet Ginger Basil Pepper Sauce
• 1/4 cup (1/2 stick) butter, melted

Method:

To make the Malfatti, wilt the spinach down with a splash of water and a pinch of salt. Transfer to a sieve and allow to cool. Once cool, squeeze out as much water as you can from the spinach, then finely chop.

Place the ricotta in a mixing bowl with the rest of the ingredients and mix well until everything is evenly mixed.

Roll the mixture into neat 1-1/2in balls using your hands.

Cook in salted boiling water – they are ready when they rise to the surface.

Once cooked, allow to drain and steam-dry a little.

Serve the Malfatti on a bed of your favorite pasta sauce.

ENJOY!