| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese/eggs, Main dish, Pasta | 8 | Servings | |
INGREDIENTS
| 2 | Pks. froz. chopped spinach | |
| 2 | Eggs | |
| 2 | c | Ricotta cheese |
| 1 | c | Bread crumbs |
| 1 | c | Grated parmesan cheese |
| 1 | Clove minced garlic | |
| 1/2 | ts | Salt |
| 1 | pn | Pepper |
| 1/4 | ts | Ground nutmeg |
| 1 | ts | Dry basil |
| 1 | Flour |
INSTRUCTIONS
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 1 1/2 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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