Ingredients
- 2 cup ricotta
- 1 1/2 cup grated parmigiano-reggiano
- 2 cup egg yolks
- 1/8 teaspoon fresh grated nutmeg
- 1 1/2 pound spinach
- 2 pound egg whites
- 1 cup flour
Preparation
Baking Directions:
In a large sauce pot bring to a boil 1 gallon of water and 2 tablespoons of salt over high heat.
Blanch the spinach in the boiling water for 1 minute, then drain the spinach and shock it in an ice bath.
Remove the spinach from the ice and squeeze the spinach dry in a ball in your hands.
In a food processor blend the blanched dry spinach, the ricotta, Parmigiano-Reggiano, egg yolks, and nutmeg.
Blend until smooth.
Remove from the bowl and refrigerate for 20 minutes.
Scoop the ricotta mixture in balls the size of golf balls.
Roll each ball in flour, then egg white, then flour, egg white, then flour one more time.
In simmering salted water cook the balls for 4 minutes.
Using a large slotted spoon carefully pull out each ball from the water one at a time and serve with your favorite pasta sauce.
They are great in a brodo or chicken soup, or a simple tomato sauce.
