I don't think I even made this malfatti in any traditional way. I didn't have ricotta on hand so here's what I did and remember I eyeball then I write it down in what I think it might be appropriate measurements so you have to taste, touch, and experiment for yourself.
3 cups of chopped mustard greens. Quickly blanch in salted water, chill then strain.
1/2 cup of buttermilk
1/2 cup parmesan cheese
1 cup flour
1 1/2 teaspoon of salt
1/2 teaspoon fresh cracked pepper
1/8 teaspoon fresh grated nutmeg
Place the mustard greens, buttermilk, eggs and cheese in food processor and blend until nicely incorporated.
Transfer to a large mixing bowl and add the salt, pepper and nutmeg. Slowly add the flour, incorporating with a spatula.
Let set for twenty minutes.
Bring 4 quarts of water to a simmer, using two spoons, scoop a small amount (about ounce) of malfatti onto spoon and use other spoon to push it off into the water. You can put about 5-8 in pot at a time. Allow to cook until they float for one minute and the using slotted spoon transfer to an oiled sheet tray to cool. Repeat until all malfatti batter is used, should be around 3-4 cups malfatti when finished.
I heated mine in a chicken glace with chicken thighs, zucchini flowers, butter and finished it with parmesan cheese. You can do whatever you want. You can also use any green you want. It's scrumptious.