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How to Make Malfatti Pomodoro from Ravioli Scraps 03:49

Carmen Quagliata

"A pasta technique that's not really a technique. It's just leftovers, or 'malfatti.'"

How to Make Malfatti Pomodoro from Ravioli Scraps 03:49

Carmen Quagliata

"A pasta technique that's not really a technique. It's just leftovers, or 'malfatti.'"

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Break up any fresh pasta scraps into smaller pieces. Add them to a pot of boiling, salted water. Periodically stir with a spoon to prevent sticking. Meanwhile, heat the marinara sauce in a separate sauté pan. 00:40

  2. 2. Test the pasta for doneness by touching or tasting a thick piece (careful, it will be hot). The pasta should be firm to the touch, not doughy. Drain the cooked pasta and add it into the pan with the marinara sauce. Toss the pasta and sauce together. Mix in any optional ingredients such as cream, butter, or herbs. 02:14

  3. 3. Plate the pasta neatly in the center of the dish. Top with grated Pecorino Romano cheese. 02:55

What You'll Need

Equipment

- Large saucepan or pot 
- Large sauté pan
- Large spoon 
- Grater 
- Colander or strainer 
- Serving platter 

Ingredients

- Fresh pasta scraps (1/2 pound)
- Marinara sauce (1 1/2 cups)
- Pecorino Romano cheese, grated (1/2 cup, as garnish)

Chef Notes

"Malfatti" is Italian for "poorly made."

Pasta scraps are extremely versatile and should not be thrown away. They can be tossed with tomato sauce, added to soups, or mixed with reduced cream or béchamel sauce and vegetables then baked in the oven with cheese on top.

This recipe calls for marinara sauce. To learn how to make your own, visit Daniel Holzman's "How to Make a Traditional Tomato Sauce" tutorial located at the bottom of the page.

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Chef Carmen Quagliata

New York City

Carmen Quagliata specializes in farm-fresh ingredients with big Italian flavors. Since 2007, he has served as Executiv... read more