500g English spinach, stalks trimmed
300g fresh ricotta
50g Parmesan, freshly grated
100g of tipo 00 flour + extra for dusting
2 egg yolks
Pinch of nutmeg
Salt and pepper
Roughly chop the spinach and wilt in a medium-hot pan. Drain and then remove excess moisture by squeezing out liquid in a clean cloth or tea towel, then finely chop and cool.
With a wooden spoon mix together the spinach, ricotta, yolks, Parmesan, nutmeg and a pinch of salt. Once incorporated add the flour and very gently combine with your hands. If it is too sticky, this depends on what ricotta you use, just add a little extra flour.
Line a tray with baking paper and sprinkle with flour. Flour a clean surface and your hands and gently knead very gently 3 or 4 times.
Cut the dough into 8 pieces and roll out into 20cm sausages. Again flouring your work surface and hands so the dough doesn’t stick. Cut the into 1.5cm dumplings (they will expand once cooked). Arrange in a single layer on the tray.
Bring a large pot of salted water to a gentle boil and add the dumplings in batches. If it is rapidly boiling the dumplings could break up. Cook for 1-2 minutes or until they start to rise to the surface.
Gently toss once or twice through the sauce of your choice and serve with a little extra Parmesan.