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.