Ricotta and Greens – spinach, kale, chard, whatever strikes your fancy. Mix together, let them get mellow, then the real party starts. These little dumplings of delight are just like the insides of a good ravioli, but better. Why better? No rolling out that pesky pasta dough!
- 1 cup whole milk ricotta cheese
- 1 cup chopped cooked greens, well dried (frozen spinach, cooked kale or Swiss chard)
- 1 egg
- 1/2 cup grated Parmesan
- 1/2 cup all purpose flour
- kosher salt, black pepper and nutmeg to season
- Make sure those greens are dry! Squeeze them wrapped in a kitchen towel. Mix the greens with a good pinch of the measured flour. This helps it all come together.
- In a large bowl combine the ricotta, egg and Parmesan. Mix well, then season generously with salt, pepper and nutmeg. Mix in the greens.
- Add 1/2 cup (minus what you used for the greens) flour to the cheese mix and stir well to combine. If the dough seems very wet, add a little more flour. It should be sticky.
- You can take a break here and let the dough hang out in the fridge for up to 2 days, or keep going. Roll the dough in tablespoon size balls and put on a well floured tray. Roll the balls in the flour.
- Bring a shallow pot of water to boil, season with salt and reduce to a simmer. Add the balls and maintain a simmer. Cook for 3 minutes, then remove with a slotted spoon.
- Serve simply with melted butter and more Parmesan, or with Lazy Girl Tomato Sauce.