spinach and ricotta malfatti with red pepper sauce

malfatti

• 500g fresh spinach leaves, blanched, drained and finely chopped
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 tbsp olive oil
• 350g ricotta
• 3 eggs, beaten
• 1/2 cup breadcrumbs
• 1/2 cup flour
• 1/2 cup grated parmesan
• a pinch of nutmeg
• 2 tbsp butter

mix onion, garlic, ricotta, eggs, olive oil and breadcrumbs. add flour and half the parmesan. season with nutmeg, salt and pepper.

roll into 10 - 15 logs and chill for 20-30 minutes.

bring a large pan of water to boil. boil in batches for about 5 minutes. toss with melted butter.

red pepper sauce

• 2 red peppers
• 2 tbsp olive oil
• 1 onion, choped
• 1 red chili, chopped
• 1 can of chopped tomatoes
• 150 ml water
• 1 tsp of sugar

grill quartered peppers until the skins blister and blacken. put into a dish and cover with a lid. when cooled, peel the skins off and  roughly chop the flesh.

heat the olive oil in a pan and sauté the onion, chili and peppers for 5 minutes. add the tomatoes and water. season and cook for 15 minutes.

add the sugar and leave to cool. blend until smooth. reheat before serving.

arrange malfatti on top of sauce and sprinkle with parmesan.