SERVES 6-8

1. Cook the spinach in a large, deep pan over a medium heat for 2–3 minutes until wilted.
2. Drain and squeeze out all the water. Set aside to cool.
3. In a large bowl, mix together the ricotta cheese and flour.
4. Stir in the spinach, egg, grated cheese, and seasoning. Stir well until mixed.
5. On a surface floured with half the semolina, roll the malfatti mix into about 25 balls the size of a teaspoon.
6. Bring a pan of water to boil, add the malfatti, and simmer for 2–3 minutes— they will float to the surface when cooked.
7. Drain and keep warm in the pan.
8. Meanwhile, in a small frying pan, melt the butter and gently cook the sage leaves until crispy and the butter is brown. Squeeze in lemon juice.
9. Place the malfatti onto plates; pour the sauce over them; and sprinkle with the extra Parmesan cheese.

Photography by Warren Heath