| Description: | Spinach and ricotta dumplings with Parmesan cheese. Served with marinara sauce or sage brown butter. |
| Date: | 7.22.18 |
| Allergens: | Gluten, dairy, garlic, onion, chili |
| Plating: | Small oval |
| PLU: | |
| Price: | $ 7.00 |
| Portion | Plate Component | ||||
| 7 | Spinach malfati | ||||
| 2 | Marinara sauce | ||||
| pinch | Parmesan cheese, grated | ||||
| 1 | Basil sprig | ||||
Melt butter in a suitable saute pan. When it sizzles, add the malfati. Do not move them in the pan until they have browned on the bottom. When they become loose, turn over and brown a second side.
Spoon the sauce onto the back of the plate. Arrange the malfati, and top with grated Parmesan cheese. Garnish with basil leaf.