Malfatti in Tomato Garlic Sauce recipes

Ingredients

• 3 tablespoons olive oil
• 1 cup finely chopped onions
• 8-10 garlic cloves, minced
• 4 cups Italian plum or whole-pack tomatoes, coarsely chopped but not drained
• 1 six-ounce can tomato paste
• 1 cup red wine
• 1 tablespoon fresh thyme leaves
• 3 tablespoons chopped fresh oregano
• 3 tablespoons chopped fresh basil
• 1 bay leaf
• 2 teaspoons sugar
• ½ teaspoons sea salt
• ½ teaspoon freshly ground black pepper
• 2 pounds fresh ricotta cheese, wrapped in cheesecloth and hung overnight in refrigerator
• 1 (9-ounce box) frozen spinach, defrosted and water squeezed out
• 4 cloves garlic, finely chopped
• 4 eggs
• 2 cups grated Parmigiano-Reggiano, plus more for sprinkling
• 2 to 3 grates fresh nutmeg
• zest from one lemon
• kosher salt
• ¼ to ½ cup all-purpose flour, plus more for dusting the outside of the malfatti’s
• semolina
• parmigiano reggiano cheese
• basil leaves

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