Malfades Al Napa
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To my knowledge, there are only two restaurants in the town of Napa, north of San Francisco, that still serve this dish. I'm told it was created when one of the restaurants had run out of pasta dough when they were going to make ravioli. It's very unusual, and only as good as the ravioli filling you use.

Any meaty Ravioli Filling
Flour, for dredging
Meat or marinara sauce
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Shape the filling into finger shapes, about 1 1/2" long and 1/4 to 3/8" thick. Roll in flour and coat well. Place in large pot of boiling water. When they float to the top, they're done. Carefully remove them from water using a slotted spoon, onto a serving plate. Cover with heated sauce, top with grated Cheese and Parsley, if desired, and serve.


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