1 ½# fresh ricotta cheese
1-½ cups blanched spinach (quantity after blanching)
2 cups fine grated quality Parmesan cheese (reggiano or pecorino or both)
2 oz a.p. flour
6 cups soft, fresh bread crumbs
pinch fresh ground black pepper
extra flour for dusting
Process blanched spinach and eggs till smooth. In a bowl mix together ricotta, Parmesan, and spinach-egg mixture.
Add flour and breadcrumbs, and black pepper to the mixture and fold together until incorporated.
Dust a sheet tray liberally with flour and form dumplings into 1 – 2 ounce balls and generously dust with flour and
Bring a large pot of salted water to a low boil, add 6 dumplings at a time and cook 4 to 5 minutes for an approximate 2 oz dumpling . Usually when they rise to the top of the pot and float, they are done. Finish with a brown
butter sauce and fresh grated cheese.