| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheese/eggs |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Spinach |
|
|
Salt |
| 2 |
c |
Ricotta |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Freshly grated parmesan |
|
|
Pepper |
|
|
Freshly grated nutmeg |
|
|
Flour |
| 6 |
T |
Butter, melted |
INSTRUCTIONS
Wash the spinach and remove the stems. In a large pan with the lid
on, steam the leaves with a little salt in the water that clings to
them, turning them over, until they crumple. Strain and squeeze every
bit of water out with your hands: this is all-important and is the
secret of success (otherwise the dumplings would fall apart). Finely
chop the leaves Mash the ricotta and stir in the eggs, half the
parmesan, salt, pepper, nutmeg and spinach. Work very well, shape
into balls the size of a walnut and roll in flour. Fill a large
saucepan halfway with water, bring to the boil and very carefully drop
in the dumplings. Keep the water barely simmering until the rise to
the surface - they do so very quickly. Lift them out very carefully
with a slotted spoon and serve very hot with melted butter and the
remaining parmesan. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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