-40 ounces fresh spinach, washed
-16 ounces ricotta cheese
-1 ½ cups freshly grated Parmigiano-Reggiano, divided
-1 teaspoon salt
-1/2 teaspoon pepper
-1/4 teaspoon nutmeg
-2 extra-large eggs, slightly beaten
-8 tablespoons unsalted butter
-1 teaspoons sage
-1/4 teaspoon salt
Cook spinach until limp, drain and cool. Squeeze by handfuls until bone dry. Chop finely. Turn ricotta out onto paper towels. Pat dry. Mix together in large bowl with spinach, 1 cup of Parmigiano-Reggiano, salt, pepper, nutmeg, and eggs. Refrigerate 15 minutes.
Drop spinach-ricotta mixture by level tablespoons onto a floured work surface. Roll one at a time in your hands into fat, neat cylinders. Place on a floured cutting board.
Melt together butter, sage, and salt. Coat bottom of a serving dish with half the butter mixture and 1.4 cup of Parmigiano-Reggiano. Keep warm in a very low oven.
Gently drop a dozen dumplings into a large quantity of well-salted simmering water. Dumplings are cooked when they rise to the surface. Drain with a slotted spoon, transfer to the serving dish. Finish dish with reaming sage-butter and Parmigiano-Reggiano.
Serve with more Parmigiano-Reggiano at the table.
Makes 4 servings.