• 12 ounces fresh spinach
  • 8 ounces whole milk ricotta
  • 1 egg yolk
  • ½ cup finely grated Parmesan
  • ½ cup flour (I used gluten free)
  • ½ to ¾ teaspoon salt
  • ½ teaspoon grated nutmeg
  • salt and pepper to taste
  1. Cook the spinach in boiling water until wilted. Cool, then squeeze dry. Chop finely in a food processor.
  2. Mix spinach with all other ingredients.
  3. From into balls that are about 2 tsp in size and roll in more flour.
  4. Drop in a large pot of boiling water, about ¼ at a time, being careful not to crowd them.
  5. After they float to the top, let them cook another 2-4 minutes. Remove with slotted spoon and place on a greased pan or platter and keep warm.
  6. Toss them in the sauce you've made to serve them in until hot.
Recipe by Putting It All On The Table at