Ingredients: -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 -Flour -8 tablespoons unsalted butter -1 teaspoons sage -1/4 teaspoon salt Directions: 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.