Rosetta’s ricotta and silverbeet malfatti with sage burnt butter

1.For malfatti, coarsely chop greens. Heat oil in a large saucepan over medium heat, add garlic and greens and stir occasionally until leaves are soft (15 minutes). Drain, and discard garlic. Allow greens to cool, then squeeze in a tea towel to remove excess liquid. Pulse in a food processor until finely chopped (take care not to purée). You should end up with around 500gm greens.

2.Combine greens with ricotta, breadcrumbs, egg, egg yolk, nutmeg and flour in a large bowl. Mix until well combined and season well (the mixture should look dry, but will hold its shape when squeezed into a ball). Roll rounded tablespoons of the mixture into balls and place on a tray lined with baking paper. Refrigerate until needed. Malfatti will keep refrigerated for 1-2 days.

3.Cook malfatti in a large saucepan of simmering salted water until they float (3 minutes). Drain well and transfer to a plate.

4.Meanwhile, heat butter in a large frying pan over high heat until it starts to foam (30 seconds). Add sage and cook until crisp and butter just starts to turn golden (1-2 minutes).

5.Divide malfatti among warm bowls. Top with burnt butter, sage and Parmigiano-Reggiano and serve immediately.