Ricotta and Spinach Dumplings with Truffles Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			10 oz whole-milk ricotta cheese 1 bunch spinach, about 1 Ib, stems removed 1 large egg plus 2 large egg yolks, lightly beaten 1 cup freshly grated Parmigiano-Reggiano cheese Flour Pinch of freshly ground nutmeg Salt and freshly ground pepper 1 1/2 oz fresh white truffles, brushed clean, or 2 tablespoons white truffle oil Butter Bunch of Fresh Sage Leaves
			Place the ricotta in a colander and let stand for 10-15 minutes to drain off any liquid. Put the spinach with just the rinsing water clinging to the leaves in a large soup pot over medium heat. Cook, covered, until soft and wilted, about 5 minutes. Drain and let cool. Form the spinach into a ball, squeezing out as much liquid as possible. Chop the spinach very finely by hand or by pulsing in a food processor. Again squeeze out any liquid. Bring a large pot three-fourths full of water to a boil. Meanwhile, in a large bowl, combine the whole egg, egg yolks, drained ricotta, and spinach. Add he grated Parmigiano-Reggiano, 2 tablespoons flour, nd nutmeg, and season with salt and pepper. Use our hands to combine the ingredients until a thick, omogenous paste forms. Form and roll into 1 1/2-inch balls and dust them lightly with flour. The balls will be soft, but if they are too soft to hold their shape add a bit more flour. , Refrigerate for about 30 minutes. Salt the boiling water. Using a slotted spoon, slide the balls into the water. Cook until they float to the top, about 3 minutes. Use the spoon to transfer the balls to a warmed serving bowl. Melt butter then add sage leaves and cook for 3-4 minutes. Pour butter and sage on top of dumplings and toss. If using fresh truffles, use a truffle shaver or vegetable peeler to thinly slice the truffles over the top. If using truffle oil, drizzle it over the balls and top with the Parmigiano-Reggiano shavings. Serve at once.