Ingredients

For the Tomato Sauce:
* 2 and 1/2 lb. ripe tomatoes (1 kg.)
* 2 tablespoons olive oil
* 2 cloves garlic, peeled and chopped
* 1 teaspoon basil
* salt, pepper to taste

For the Malfatti themselves:
* Three big bags of fresh spinach, washed
* 1 lb. ricotta cheese (500 grams)
* 100 grams of grated cheese rather tasty
* 2 eggs, beaten
* 2 cups and 1/2 all purpose flour, or as needed
* salt, pepper, nutmeg to taste


Procedure:

1) Put the tomatoes in boiling water, after a few seconds remove with a slotted spoon and peel their skin. Take out the seeds from the tomatoes, then coarsely chop them.

2) Put oil in a pan and heat it up; first put in the tomatoes, then press in the garlic and basil. Mix and season to taste. Allow the sauce to simmer over low heat for 15 minutes, or until the sauce reaches a nice consistency.

3) Now let’s begin making the Malfatti; wash the spinach leaves thoroughly, cut their stems off and drain. Put plenty of water in a saucepan. Spinkle some salt in the water and bring to a boil, covered.

4) Turn off heat and dip the leaves about 30 seconds to 1 minute. Remove and immerse in ice-cold water. Immediately remove, drain well and chop.

5) Process the ricotta until creamy, add the chopped spinach, eggs and grated cheese; process until all ingredients are smoothly integrated. Season to taste.

6) Gradually pour in the flour, one tablespoon at a time, stirring after each teaspoon, until you achieve the consistency of a thick dough, thick enough to form balls. Cook in plenty of boiling salted water. When the Malfatti balls start floating to the surface after a few minutes they are cooked; pour in a strainer and drain

Serve the Malfatti with the tomato sauce we did earlier, and grate some parmesan cheese on each plate...