- 1 pound 2 ounces spinach, coarse stalks removed
- ¾ cup ricotta cheese
- 1 cup grated pecorino, plus extra for serving
- 2 eggs, lightly beaten
- Freshly grated nutmeg
- ¾ cup all-purpose flour, plus extra for dusting
- ¼ cup butter
- 10-12 sage leaves
- Salt and pepper
Put the spinach with just the water clinging to the leaves after washing into a large pan. Cook over low heat, turning once or twice, for about 3 minutes, until wilted. Drain well, squeezing out as much liquid as possible, and chop very finely. Tip into a bowl and stir in the ricotta, pecorino cheese, eggs, and flour. Add the nutmeg and season with salt and pepper.
Bring a large pan of salted water to a boil. Using a teaspoon, shape small rounded dumplings from the ricotta mixture, dust with flour and add to the pan.
Cook in batches for 2-3 minutes until they float to the surface. Remove with a slotted spoon, drain on a paper towel and transfer to warmed serving dish. Melt the butter with sage in another pan, then pour this over the dumplings and serve.