Malfatti Easy Meals with Video Recipes by Chef Joel Mielle

Ingredients

• 250g of ricotta, drained overnight if wet.
• 10oz - 300g of baby spinach leaves
• 1 large egg
• ½ cup – 70g of all purpose plain flour (plus extra for coating)
• 3.5 oz - 100g of grated Parmigiano-Reggiano
• 1 pinch or grate of nutmeg
• 1 lemon zest
• salt to taste
• For the sauce
• 2 tbsp olive oil
• 1 garlic clove
• 1 tsp oregano
• 14oz - 400g can of peeled tomatoes
• Salt and pepper

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