For 6-8 starter portion (about 24) you need
300g spinach
250g ricotta cheese
1 extra large egg, lightly beaten
3ml salt
3ml coarsly ground black pepper
Less than 1ml grated nutmeg (I dislike nutmeg, so I never add it!)
200 ml flour or semolina
To cook
Boiling salted water or add some vegetable stock concentrate to the water
For serving
150g butter
About 25 small sage leaves
Sage or other edible flowers (optional)
To prepare
Wash the spinach and place it in a microwaveable mixing bowl
Add 50ml water
Cover with plastic wrap and microwave on full power for 3 minutes
Place the spinach in a sieve and press it to drain off all the water
Place the drained spinach back into the mixing bowl, add the seasoning, the crumbled ricotta and the egg.
Mix well.
I use a small ice cream scoop, but you can use a spoon to scoop out enough to shape a small ball.
Place the balls on a tray sprinkled with flour
Then, using your hands, lightly roll the balls to coat them well.
I then find it best to refrigerate the balls for at least an hour.
Prepare a shallow pan with enough water to cover the balls. I add vegetable stock to the water for added flavour, but you may use just lightly salted water.
Carefully lower the balls into the simmering liquid. It must not boil rapidly. The will immediately sink and after a couple of minutes they will surface. Using a slotted spoon lightly turn them and cook for a further minute.
Remove from the water, drain for a few seconds and plate.
In the meantime heat the butter and the sage leaves until the butter just begins to brown. Pour about 25ml hot butter over. Sprinkle with cheese and top with a flower (optional). Serve immediately.
