• Prepare the Tomato-Garlic sauce or pour a store-bought sauce into a sauce pan and let it warm up while you make the malfatti.

To Make the Malfatti

• Drain the Ricotta:For a quick method, line a large plate with three layers of paper towels or a clean kitchen towel. Spread the ricotta on top using a rubber spatula, then cover with another triple layer of paper towels or a second towel.

  Press firmly with your hands to remove excess moisture, then peel off and discard the top layer. For an overnight draining option, see the notes section below.
  
• After removing the moisture from the ricotta, the texture should be pretty dry and crumbly. Put the cheese into a large bowl and break it up with a fork.
• Chop the squeezed spinach and garlic as finely as you can, then mix them into the ricotta.
  
• In a small dish, beat the eggs briefly with a fork. Add the eggs, grated Parmigiano-Reggiano, nutmeg, and lemon zest to the ricotta mixture and stir until everything is well combined.
  
• Taste the mixture and season with salt, keeping in mind that the cheese adds saltiness, you may not need much. Stir in the flour until fully incorporated.
• Add a scoop of all-purpose flour to a shallow dish (I used a pie plate). Coat a sheet tray generously with semolina flour (or all-purpose flour if you don't have semolina).
  
• Using a small 1½ inch cookie scoop, portion the cheese mixture into balls and drop them onto the dish of flour.

  Roll each ball to coat it, then gently roll it between your hands to firm it up slightly, just enough to hold its shape without squishing it. Arrange the floured dumplings on the semolina-lined tray.
  

To cook and assemble:

• Bring a large pot of well-salted water to a boil over medium heat, then reduce the heat until the water is at a simmer.
• Carefully add the malfatti to the simmering water. Cook until the malfatti float and have begun to swell, 3 to 5 minutes. Do this in small batches.
  
• Using a slotted spoon, gently remove the malfatti from the water and blot them briefly on paper towels. Transfer to an oven-safe serving dish. To keep them warm while you cook the remaining batches, place the dish in the oven on the lowest setting.
  
• Spoon some sauce onto each serving plate and spread it into a 4- to 5-inch circle. Arrange 5 or 6 malfatti on top, sprinkle with Parmigiano-Reggiano, garnish with basil, and serve immediately.