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
  1. 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.
  2. In a large bowl combine the ricotta, egg and Parmesan. Mix well, then season generously with salt, pepper and nutmeg.  Mix in the greens.
  3. 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.
  4. 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.
  5. 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.
  6. Serve simply with melted butter and more Parmesan, or with Lazy Girl Tomato Sauce.

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