Malfatti With Roasted Bell Pepper Sauce

Malfatti With Roasted Bell Pepper Sauce

Malfatti with roasted bell pepper sauce is a true delight for any veggie lover! This Mediterranean dish is a fan favorite and perfectly serves a party of 4 people.

Italians are known to use cheese while preparing malfatti with roasted bell pepper and served with tomato sauce.


  • 1 1/4 pounds of young spinach
  • 1 finely chopped onion
  • 1 crushed garlic clove
  • 1 tablespoon of extra virgin olive oil
  • 1 1/2 cups of ricotta cheese
  • 3 beaten eggs
  • 1/2 cup of all-purpose flour
  • 1/2 cup of natural-colored dried bread crumbs
  • 2/3 cup of freshly grated Parmesan cheese
  • freshly grated nutmeg
  • 2 tablespoons of melted butter
  • salt and ground black pepper

Ingredients for the sauce:

  • 2 quartered and cored red bell peppers
  • 2 tablespoons of extra virgin olive oil
  • 1 chopped onion
  • 14 ounce can of chopped tomatoes
  • 2/3 cup of water

How to prepare:

  1. Begin by making the sauce. Broil the pepper quarters, skin side up, until they are blacken and blistered. Let cool then peel and chop. Heat the oil in a saucepan and lightly saute the onion and peppers for 5 minutes.

    Add the tomatoes and water, with salt and pepper for taste. Bring the water to a boil then simmer gently for 15 minutes. Puree in a food processor, return to the clean pan and set aside.

  2. Trim any thick stalks from the spinach, wash well and blanch in a pan of boiling water for 1 minute. Drain, refresh under cold water and drain again. Squeeze dry and chop finely.

  3.  Put the finely chopped onion, garlic olive oil, ricotta, eggs and bread crumbs in a bowl. Add the spinach and mix well. Stir in the flour and 1 teaspoon of salt with half of the Parmesan, then season to taste with pepper and nutmeg.

  4. Roll the mixture into 12 small logs and chill lightly.

  5. Bring a large saucepan of water to a boil. Carefully drop in the malfatti in batches and cook for 5 minutes. Remove with a spatula and toss with the melted butter.

  6. Reheat the sauce while serving and divide it among four plates. Arrange four malfatti on each and sprinkle on the remaining Parmesan. Serve immediately!  

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