My Ricotta Spinach Balls with Butter and Parmesan Cheese

is enough for 6-8 people as an entrée or for 4 as a small dish Clean the spinach, rinse and collapse dripping wet in a hot saucepan. Drain in a sieve, cool and squeeze well. Chop the spinach.

In a baking bowl, mix ricotta with salt, eggs, pepper, nutmeg and the spinach until well blended, then stir in breadcrumbs.

Using a teaspoon, scoop out a little of the mixture and shape wet hands into balls about the size of a walnut.

Bring salted water to a boil, put the balls in and let them sit for about 10 min.

Remove with a slotted spoon and place on a preheated plate.

Foam the butter and pour it over the balls. Serve with freshly grated Parmesan cheese.

Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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