MALFATTI

A LITTLE HISTORY ON MALFATI.  I'M TOLD THAT BACK IN THE 1940'S THE "DEPOT" RESTAURANT IN NAPA, CA WAS WELL KNOWN TO BASEBALL TEAMS IN THE BAY AREA.  THE PLAYERS CAME TO THE "DEPOT" FOR  HANDMADE RAVIOLI. ON A PARTICULAR EVENING THE OWNER CHEF RAN OUT OF FRESH PASTA AND THE PLAYERS WERE ORDERING MORE.  THERE WAS RAVIOLI FILLING SO SHE QUICKLY ROLLED THE FILLING IN A BIT OF FLOUR, DROPPED THEM QUICKLY INTO BOILING WATER AND SERVED THEM WITH THE RAGU SHE HAD MADE.  THE PLAYERS LOVED THEM, AND THEY ARE LOCALLY MADE TO THIS DAY.


IN ITALIAN "MALFATI" MEANS MISTAKE OR POORLY MADE.

 THE FOLLOWING IS MY MALFATI RECIPE BASED ON ONE OF THE FILLINGS  I USE FOR HOMEMADE RAVIOLI.

16 OZ. RICOTTA CHEESE
2 EGGS - BEATEN
1 10 OZ. PACKAGE CHOPPED SPINACH - THAWED
1 CUP UNFLAVORED BREAD CRUMBS
½ CUP FRESHLY GRATED PARMESAN CHEESE
SALT & PEPPER TO TASTE
1 SMALL CLOVE CRUSHED GARLIC (OPTIONAL)
FLOUR

THAW FROZEN SPINACH.  SQUEEZE OUT ALL EXCESS LIQUID.

I LIKE USING THE KITCHEN TOWEL METHOD.  USE A COTTON KITCHEN TOWEL (NOT TERRY), PLACE SPINACH IN CENTER.  FOLD THE CLOTH OVER AND TWIST EACH END IN OPPOSITE DIRECTIONS.....LIKE WRINGING OUT WET LAUNDRY.  THIS GET’S ALL THE MOISTURE OUT.  THIS, HOWEVER, WILL BECOME YOUR DESIGNATED VEGGIE SQUEEZING TOWEL BECAUSE IT WILL STAIN.

COMBINE ALL OF THE INGREDIENTS WELL BY HAND.

ON A FLOURED SURFACE,  ROLL THE MIXTURE INTO ROPES ABOUT 3/4" AROUND.

CUT INTO 1" INDIVIDUAL PIECES.  ROLL THEM LIGHTLY IN FLOUR.  SET ASIDE ON WAX OR PARCHMENT PAPER.

BRING LARGE POT OF SALTED WATER TO A BOIL.  REDUCE TO A GENTLE BOIL.  DROP MALFATTI PIECES INTO WATER. 


AS SOON AS THE PIECES FLOAT TO THE TOP OF THE WATER, GENTLY REMOVE WITH A SLOTTED SPOON AND PLACE ON A WARM PLATTER.

COVER (BUT DON’T DROWN) WITH BOLOGNESE (AKA RAGU).

NOTE:  IT'S TRADITIONAL NOW TO COMBINE THE RAVIOLI AND MALFATI TOGETHER 
IN THE RAGU AND SERVE AS ONE DISH