Spinach and Ricotta Dumplings
Different, fun, and yummy.
  1. Bring a large wide pot of salted water to simmer on the stove.
  2. Put the squeezed out spinach in a mixing bowl and separate it with your hands. Add the ricotta, ¾ cup Parmesan, flour, eggs, salt, pepper, and nutmeg. Mix with fork to form slightly sticky dough.
  3. Spread some flour on a plate. Scoop out heaping tablespoons of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands. Gently roll the balls in the flour.
  4. Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
  5. Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes.
  6. Remove the dumplings with a slotted spoon, letting the water drain off and add to the sauce. Gently toss to coat.
  7. Transfer to plates or bowls and sprinkle with the remaining ¼ cup Parmesan. Can serve with crusty bread.