Ingredients

  • 750 grams spinach
  • 450 grams ricotta cheese
  • 2 large eggs
  • 110 grams Parmesan cheese grated
  • flour for coating
  • salt and pepper
  • ½ teaspoon nutmeg grated
  • Sage Butter Sauce
  • 85 grams unsalted butter clarified
  • 5 sage leaves

Directions

1. Wash spinach and remove stems. Wilt spinach, then completely dry it. Finely chop it.
2. Combine ricotta, eggs, 1/2 of Parmesan cheese, salt & pepper, nutmeg and spinach. Shape into balls the size of a walnut. Roll in flour. Can be frozen for later use.
3. Make Sage Butter Sauce: Clarify butter then infuse with sage leaves.
4. Drop dumplings into just simmering, salted and oiled water. When dumplings float to the top, remove with slotted spoon. Place on warmed plates. Sprinkle with remaining Parmesan and serve with sage butter.

Notes
Serving Ideas:Original serves 4.


Categories
Pasta
Keywords
Pasta
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