a large saucepan of salted water to the boil.
the spinach and cook for 10 minutes.
well, squeeze out excess moisture, and chop finely.
the spinach in a large mixing bowl and add the ricotta cheese, the
egg and extra yolk, half the parmesan, the nutmeg, if using, and
salt and pepper.
Combine these ingredients very thoroughly with a fork until smooth.
dessertspoon or tablespoon to shape little oval dumplings of the
mixture, or roll into small balls between your floured palms, and
then press to flatten slightly.
lightly with flour all over.
the butter and sage leaves in a small saucepan and warm gently to
melt the butter.
off the heat and leave to stand.
a very large saucepan of salted water to gentle boil.
few drops of olive oil to prevent the dumplings from sticking to one
another and then add the dumplings.
should simmer rather than boil.
they bob up to the surface, remove with a slotted spoon.
well and place in heated serving dish.
Drizzle with the sage flavored butter.
Sprinkle with the remaining parmesan cheese and serve at once.
: 15 minutes
: 20 minutes
Recipe grading : fairly easy
Suggested wine : a young, dry red (Rosso
means, literally, "badly made" and refers to the fact that the filling
is the same one used for ravioli, but lacks the pasta covering. In some
parts of Tuscany these dumplings are also know as strozzapreti (priest