Serves: 4
Prep Time: 1 hr.
1 Lb. Spinach (cooked & squeezed as much water out as possible)
3/4 C. Parmesan (grated)
1 Lb. Ricotta
1 Egg
1/2 PC. Nutmeg (grated)
Salt & Pepper to taste
Brown Butter Sage Sauce
1/4 Lb. Butter
50 Sage Leaves
DIRECTIONS:
Chop spinach up into small pieces. In a large bowl mix all ingredients together (except Butter & Sage), until well combined. Using a 2 ounce ice cream scooper form into rounds, lightly do not pack it in. Place on a tray pan & roast @ 425 degrees until tops are nicely downed & egg is cooked through. Transfer to a serving platter. Cook butter & Sage on high heat until butter starts to brown reduce heat to medium once browning starts. Continue cooking until desired browning approximately 1 minute from initial browning. Spoon butter & Sage leaves over spinach dumplings & enjoy.
