Some dishes sound unfamiliar until you meet them properly.
Then they make perfect sense.
This malfatti recipe is a little like spinach and ricotta ravioli, but without the pasta shell. Soft dumplings. A rich Napoli sauce. Fresh basil. Parmesan. A final oven bake that brings everything together.
This week’s La Germania Student Recipes feature comes from Ntlafatso Aphane, Nzudzanyo Mashila and Lerato Madisha, University of Pretoria culinary students, who have created a vegetarian Italian-style dish that feels warm, rustic and quietly impressive.
In this article, we look at:
- What Malfatti is and why it feels like ravioli without the pasta
- How spinach, ricotta, parmesan and basil create soft Italian-style dumplings
- Why the Napoli sauce gives the dish its warmth and balance
- How a La Germania hob and oven support the full cooking process
- Why the La Germania Baking Tray: Deep is useful for oven-baked family dishes
- Where to watch the full student recipe video
- How to make the full Malfatti recipe at home
This is vegetarian cooking with presence.
Not another plain pasta night.
Not a side dish pretending to be dinner.
Just handmade ricotta dumplings, tomato sauce, oven warmth and the kind of recipe that makes the kitchen feel beautifully lived in.
What Is Malfatti?
Malfatti is an Italian spinach and ricotta dumpling dish.
If you enjoy the flavour of spinach and ricotta ravioli, this recipe will feel familiar. The difference is that Malfatti skips the pasta shell and lets the filling become the main event.
The dumplings are made with spinach, ricotta, egg, parmesan, flour and basil. They are shaped, boiled briefly, placed into Napoli sauce and baked until the surface has a gentle golden finish.
The result is soft, savoury and satisfying, without feeling heavy.
Malfatti also has a relaxed charm. Each dumpling is shaped by hand using two spoons, so the result does not need to look identical or polished. It should look handmade. That is part of the appeal.
The Beauty of Spinach and Ricotta
Spinach and ricotta are a classic pairing for a reason.
The spinach brings earthiness. The ricotta gives the dumplings their soft, creamy texture. Parmesan adds savoury depth. Basil lifts the mixture with freshness. Egg and flour help hold everything together.
When balanced well, the mixture becomes tender rather than dense.
That is what makes this Malfatti recipe so satisfying. It does not rely on meat to feel complete. It uses texture, sauce and seasoning to create a full meal that still feels elegant enough for guests.
It is the kind of dish you serve in bowls, with extra parmesan, torn basil and a simple green salad on the side.
Napoli Sauce Makes the Dish
The Napoli sauce is more than a base.
It gives the Malfatti somewhere to settle.
In this recipe, the sauce starts with olive oil, garlic and onion. Crushed tomato, tomato paste, water, basil, sugar, salt and black pepper are added, then simmered until the sauce becomes thick and rich.
That thickness matters.
A thin sauce would make the dumplings feel lost. A thicker Napoli sauce holds them gently in the baking dish and adds enough acidity to balance the richness of the ricotta and parmesan.
The sauce brings brightness.
The dumplings bring softness.
The oven brings the finish.
Together, they create a dish that feels generous, but still beautifully balanced.
A Recipe That Uses the Kitchen Beautifully
One of the reasons this Malfatti recipe suits La Germania so well is that it moves naturally from hob to oven.
The sauce simmers on the stovetop.
The spinach is cooked quickly with garlic and onion.
The dumplings are boiled until they float.
Then everything is baked together.
It is a recipe that celebrates real home cooking.
Not complicated cooking. Not show-off cooking. Just a sequence of small, thoughtful steps that build flavour.
A La Germania appliance supports this rhythm beautifully. The hob gives you the control needed for the sauce, spinach and boiling water. The oven completes the dish with steady heat, allowing the Malfatti to warm through and take on a faint blush of gold.
This is where an appliance becomes part of the experience. It helps the cook move confidently from one stage to the next.
Explore La Germania’s appliance range online for home cooking that moves easily from stovetop preparation to oven-baked finishing.
An Oven Finish That Brings It Together
Malfatti begins on the hob, but the oven gives it its final character.
Once the Napoli sauce is poured into the baking dish, the dumplings are placed on top and finished with a drizzle of olive oil. Then the oven does the quiet work.
The sauce thickens slightly.
The dumplings settle into the tomato base.
The surface turns gently golden.
For oven-baked dishes like this, the La Germania Baking Tray: Deep is a practical accessory to feature. It supports generous, family-style cooking and works well for recipes that need space, structure and a reliable oven finish.
It is also useful beyond this dish, from baked pasta-style recipes to roasted vegetables and hearty tray-based meals.
Explore the La Germania Baking Tray: Deep for oven-baked Italian-style cooking at home.
Why Texture Matters in Malfatti
Malfatti is not difficult, but texture matters.
The ricotta should be fairly dry, not wet and spreadable. If it contains too much moisture, the mixture can become difficult to shape.
The spinach also needs attention. It is salted first, left to release excess water, then squeezed firmly in a tea towel. This step helps the dumplings hold their shape.
The mixture should be soft and slightly sticky, but still firm enough to shape with two spoons. That is the sweet spot.
Once the dumplings are boiled, they should float to the surface. From there, they are ready for the baking dish.
This is also why the student recipe video is worth watching. Seeing the mixture, shaping and final oven stage makes the method easier to follow.
Watch the Malfatti recipe video
Bring Italian-Style Cooking Into Your Own Kitchen
There is something deeply satisfying about a recipe that asks you to slow down slightly.
You make the sauce.
You prepare the filling.
You shape the dumplings.
You bake everything together.
The process feels hands-on, but not intimidating. That is the beauty of Malfatti.
It gives you the pleasure of making something by hand, while still being achievable for a home kitchen.
This is also where the La Germania approach feels right at home. Recipes like this are not about rushing. They are about heat, timing, texture and the confidence to let each stage do its work.
When the hob and oven work together, a simple set of ingredients can become something memorable.
Malfatti Recipe
Ingredients
Napoli Sauce
2 tablespoons olive oil
2 garlic cloves, finely minced
½ onion, very finely diced
800 g crushed tomato or diced tomato
1 tablespoon tomato paste
125 ml water
1 basil stem, leaves reserved for the Malfatti
½ teaspoon white sugar
¾ teaspoon salt
½ teaspoon black pepper
Spinach for Malfatti
300 g baby spinach
½ teaspoon salt
Malfatti
1 tablespoon olive oil
2 cloves garlic, finely minced
1 large shallot, finely chopped, or ½ red onion
500 g ricotta, preferably dry rather than wet and spreadable
¼ cup lightly packed basil leaves, finely sliced
1 egg
1 egg yolk
100 g parmesan, finely grated
75 g plain flour
½ teaspoon salt
½ teaspoon black pepper
Method
Make the Napoli Sauce
Heat the olive oil in a small pot or large skillet over medium heat.
Add the garlic and onion, then cook for about 3 minutes until the onion has softened.
Add the crushed tomato, tomato paste, water, basil stem, sugar, salt and black pepper.
Bring the sauce to a simmer, then reduce the heat to low. Cook for about 20 minutes, stirring now and then, until the sauce is thick rather than loose.
Prepare the Spinach
Place the spinach in a large colander and toss it with ½ teaspoon salt.
Leave it for about 20 minutes so the spinach can release excess moisture.
Roll the spinach in a clean tea towel and squeeze firmly to remove as much liquid as possible.
Roughly chop the spinach.
Make the Malfatti Mixture
Heat the olive oil in a skillet over medium-high heat.
Add the garlic and shallot, then cook for about 1 minute until translucent.
Add the spinach and cook until just wilted.
Transfer the mixture to a large bowl and allow it to cool.
Add the ricotta, basil, egg, egg yolk, parmesan, flour, salt and black pepper.
Mix well to combine. The mixture should be soft and slightly sticky, but firm enough to shape into dumplings.
Shape and Boil the Dumplings
Using two dessert spoons, scoop about 1½ tablespoons of mixture and shape it into a small oval dumpling.
Place each dumpling on a paper-lined tray.
Bring a large pot of water to the boil.
Carefully add about 6 dumplings at a time. Cook for about 2 minutes, or until they float to the surface.
Remove the dumplings with a slotted spoon and place them on a paper towel-lined tray.
Repeat with the remaining Malfatti.
Bake the Malfatti
Preheat the oven to 180°C.
Pour the Napoli sauce into a baking dish.
Place the Malfatti on top of the sauce and drizzle with a little extra virgin olive oil.
Bake for about 15 minutes, or until the Malfatti has a faint golden colour on the surface.
Serve with extra parmesan and torn basil leaves.
A simple green salad with Italian or balsamic dressing is enough on the side.
Frequently Asked Questions
What is Malfatti?
Malfatti is an Italian spinach and ricotta dumpling dish. It has a similar flavour profile to spinach and ricotta ravioli, but without the pasta shell.
Is this Malfatti recipe vegetarian?
Yes. This Malfatti recipe is vegetarian because it is made with spinach, ricotta, parmesan, egg, flour, basil and Napoli sauce. It is not vegan because it contains dairy and egg.
Why must the spinach be squeezed before making Malfatti?
Spinach holds a lot of moisture. Squeezing it helps prevent the mixture from becoming too wet, which makes the dumplings easier to shape and cook.
Why does the ricotta need to be dry?
Dry ricotta helps the Malfatti hold together. Wet ricotta can make the mixture too loose and difficult to shape.
What can I serve with Malfatti?
Malfatti is satisfying enough without a starchy side. Serve it with extra parmesan, fresh basil and a simple leafy salad.
Final Thought
Malfatti is rustic, but it is not ordinary.
It has the softness of ricotta, the freshness of spinach and basil, the warmth of Napoli sauce and the pleasure of an oven-baked finish.
It also makes beautiful use of the kitchen. A little simmering. A little shaping. A final bake.
This week, ricotta goes savoury.
Next week, it takes a completely different turn.