Malfatti: the recipe for the first course typical of the Lombard tradition

Blanch the spinach in boiling water until wilted. Drain and drain well. Finely chop the spinach.
In a bowl, combine the chopped spinach, ricotta, egg, parmesan, breadcrumbs, salt, pepper, and nutmeg.
Gradually add the flour and mix well until the dough comes together.
On a lightly floured surface, shape the dough into a long sausage and cut into pieces.
Bring water to a boil in a large pot and season lightly with salt. Add the malfatti pieces to the boiling water and cook until they rise to the surface, about 3-5 minutes.
Carefully remove with a slotted spoon and drain on a plate.
Serve the malfatti with a sauce of your choice. It pairs well with a simple tomato sauce or with butter and sage. Sprinkle with more parmesan and serve hot.
Enjoy your malfatti as a delicious traditional Lombard first course!