Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-G GRANAROLI (XBRG76A)
1 1/2 lb Fresh spinach
1/4 c Unsalted butter
1 c Ricotta
2 lg Eggs; lightly beaten
6 tb Flour
1 c Grated parmigiano cheese
1/2 ts Salt
1/2 ts Freshly ground pepper
1/8 ts Fresh ground nutmeg; opt
1/2 c Flour for hands
x Melted butter
x Grated cheese for topping

Wash, cook and drain spinach. Squeeze very dry and finely mince. Saute
spinach in 1/4 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 1-1 1/2 " size balls. Cook 1/2 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)

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