Learn to prepare Malfatti al Cavolo Nero, a rustic Italian dish with ricotta and black cabbage.

Malfatti al Cavolo Nero

Malfatti al Cavolo Nero is a rustic and genuine Italian dish made with a soft ricotta-based dough. The name itself highlights a unique feature of this recipe: there’s no need for perfectly uniform pieces. Their simple and slightly irregular shape is what makes them distinctive.

In terms of ingredients and preparation, malfatti closely resemble the traditional Tuscan gnudi. Both feature a filling of ricotta and vegetables, bound with eggs, breadcrumbs, and grated cheese, without the pasta layer that typically encases it. In our version, the star ingredient is black cabbage, which is first blanched, carefully squeezed, and then sautéed with onions to remove excess moisture and concentrate the flavor.

Soft, flavorful, and enveloping, Malfatti al Cavolo Nero is served with browned butter and sage, echoing the simplicity of traditional recipes. Try them yourself, and don’t miss out on other delicious variations:

• Malfatti Bresciani
• Gnudi di Cavolo Nero
• Strangolapreti alla Trentina
• Gnudi di Ricotta con Ragù di Verdure

Ingredients

• 500g black cabbage
• 250g ricotta cheese
• 100g grated Parmesan cheese
• 100g breadcrumbs
• 2 eggs
• 1 onion
• 50g butter
• Sage leaves
• Salt and pepper to taste

Instructions

1. Blanch the black cabbage in salted boiling water for about 5 minutes. Drain and squeeze out excess water.
2. Sauté the chopped onion in a pan until golden, add the cabbage, and cook to reduce moisture.
3. In a bowl, mix ricotta, Parmesan, breadcrumbs, eggs, and the cooked cabbage mixture. Season with salt and pepper.
4. Form small, irregular dumplings with the mixture.
5. Cook the dumplings in boiling salted water until they float to the surface.
6. In a separate pan, melt butter with sage leaves until it turns golden brown. Toss the dumplings in the sage butter before serving.

Total Time: 60 min

Cuisine: Italian