Spinach and Ricotta Balls
500g spinach, 200g ricotta, 100g Parmesan, 3 eggs, 150g flour, Muscat, salt, pepper, 80g butter
Wash and shortly blanch spinach. Then use towel to squeeze out remaining water from spinach and chop. Mix spinach with ricotta, eggs and add as much flower until the dough holds good together. Add salt and pepper. Use wet hands to form walnut sized balls and cook in salty water until the balls show up on the surface about 3-5 minutes. Melt butter in a pan and pour over cooked spinach balls, garnish with Parmesan.