Yield: 8 servings
|2||Pks. froz. chopped spinach|
|2 cups||Ricotta cheese|
|1 cup||Bread crumbs|
|1 cup||Grated parmesan cheese|
|1||Clove minced garlic|
|¼ teaspoon||Ground nutmeg|
|1 teaspoon||Dry basil|
Cook spinach according to directions, then drain. When cool enough to handle, press out as much water as possible with your hands. In a large
bowl, beat eggs. Add ricotta and mix well. Stir in bread crumbs, parmesan, garlic, salt, pepper, nutmeg, basil, and spinach. Mix well.
Shape into 1½ inch balls. Rollin four to coat lightly. Poach half the
balls at a time in a large kettle of boiling water.Cook at a gentle boil
for 10 min. Remove with a slotted spoon. Serve with butter & parmesan
cheese, or with a tomato sauce. Note: You can also bake these in a 375 oven for about 20 minutes.