• 4 6-ounce packages ready-to-use baby spinach leaves
  • 2 cups whole-milk ricotta cheese (about 16 ounces)
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup (about) all purpose flour
  • 2 large egg yolks
  • 1 tbsp Arawak Farm Sweet Ginger Basil Pepper Sauce
  • 1/4 cup (1/2 stick) butter, melted


To make the Malfatti, wilt the spinach down with a splash of water and a pinch of salt. Transfer to a sieve and allow to cool. Once cool, squeeze out as much water as you can from the spinach, then finely chop.

Place the ricotta in a mixing bowl with the rest of the ingredients and mix well until everything is evenly mixed.

Roll the mixture into neat 1-1/2in balls using your hands.

Cook in salted boiling water – they are ready when they rise to the surface.

Once cooked, allow to drain and steam-dry a little.

Serve the Malfatti on a bed of your favorite pasta sauce.