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Malfatti Cheese & Spinach Dumplings

Yield: 1 Servings

Ingredients and directions for this recipe

4 lb Spinach
Salt
2 c Ricotta
2 Eggs
1 1/2 c Freshly grated parmesan
Pepper
Freshly grated nutmeg
Flour
6 tb Butter, melted

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.

See also:
Previous recipe Male Chauvinist Chili
Next recipe Malfatti Cheese And Spinach Dumplings

Or try one of these recipes:
Fococcia Bread/pizza Dough
Rabbi Marc Gellman's Latkes