Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | -G GRANAROLI (XBRG76A) |
| 1½ pounds | Fresh spinach |
| ¼ cup | Unsalted butter |
| 1 cup | Ricotta |
| 2 larges | Eggs; lightly beaten |
| 6 tablespoons | Flour |
| 1 cup | Grated parmigiano cheese |
| ½ teaspoon | Salt |
| ½ teaspoon | Freshly ground pepper |
| ⅛ teaspoon | Fresh ground nutmeg; opt |
| ½ cup | Flour for hands |
| \N x | Melted butter |
| \N x | Grated cheese for topping |
Wash, cook and drain spinach. Squeeze very dry and finely mince. Saute spinach in ¼ cup butter 3-4 min. Turn down heat and add ricotta.
Cook stirring constantly 3-4 min. put in bowl and cool 10 min. Stir in eggs, salt pepper and 1 cup cheese and nutmeg. Refrigerate at least 1 hour or until mixture is very firm. When firm, shape little dumplings by hand into 1-1½ " size balls. Cook ½ at a time in salted boiling water until they puff slightly and rise to the top.
Scoop out and drain well. Place in a shallow baking dish and drizzle with melted butter. Sprinkle with grated cheese and broil until lightly browned and bubbly. This may be prepared 5 hours ahead of time and broiled just before serving. (wrv)