Spinach Ricotta Malfatti

An artist’s studio in Cape Town’s creative hub is inspiration for Miai du Plessis’ Mediterranean inspired dishes.


15 oz baby spinach leaves, washed, dried
9 oz ricotta cheese
1⁄3 cup cake flour
1 large egg, beaten
5 oz Parmesan cheese, grated + for serving
salt and pepper, to taste
1¾ cups semolina flour
1 stick butter, to serve
fresh sage, to serve (about 20 leaves)
half a lemon

  1. Cook the spinach in a large, deep pan over a medium heat for 2–3 minutes until wilted.
  2. Drain and squeeze out all the water. Set aside to cool.
  3. In a large bowl, mix together the ricotta cheese and flour.
  4. Stir in the spinach, egg, grated cheese, and seasoning. Stir well until mixed.
  5. On a surface floured with half the semolina, roll the malfatti mix into about 25 balls the size of a teaspoon.
  6. Bring a pan of water to boil, add the malfatti, and simmer for 2–3 minutes— they will float to the surface when cooked.
  7. Drain and keep warm in the pan.
  8. Meanwhile, in a small frying pan, melt the butter and gently cook the sage leaves until crispy and the butter is brown. Squeeze in lemon juice.
  9. Place the malfatti onto plates; pour the sauce over them; and sprinkle with the extra Parmesan cheese.

Photography by
Warren Heath