Spinach And Ricotta Dumplings
|Spinach||1 Pound, chopped|
|Ricotta cheese/Cottage cheese||3⁄4 Pound|
|Grated parmesan cheese||5 Tablespoon|
|Flour||1 Tablespoon (adjust quantity as needed)|
|Butter||1⁄4 Cup (4 tbs), melted|
1. Cook the spinach until just tender. Drain well and press through a sieve.
2. Mix the spinach, ricotta cheese, salt, egg yolks and three tablespoons of the Parmesan cheese.
3. Drop the mixture from a spoon into flour and shape into small balls. Cook in a deep kettle of simmering water about five minutes. Remove with a perforated spoon to a hot platter.
4. Sprinkle the dumplings with butter and the remaining Parmesan cheese.