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.