"Spoon" Ricotta and Nettle Dumplings
2 cups (heaping) nettles or spinach, young leaves only, stems removed
2 cups fresh ricotta, drained
1 cup crumbled fresh goat cheese or mascarpone
2 large eggs
1 egg yolk
Pinch of nutmeg
1½
cups freshly grated Parmigiano-Reggiano, divided
3 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper, as needed
¾
cup all-purpose flour, plus as needed
Sauce
1 cup (2 sticks) unsalted butter
6 fresh large sage leaves
In a pot, boil enough water to cover the nettles or spinach. Blanch the leaves for a few seconds. Drain, shock in cold water, and drain again. Puree in a food processor or chop very finely by hand.
Use a fine mesh sieve to drain the excess moisture from the ricotta. Place the ricotta into a bowl and mix in the goat cheese or mascarpone, eggs, egg yolk, nettles or spinach, nutmeg, 3/4 cup grated cheese, 2 tablespoons olive oil, salt, and pepper. Blend well with a wooden spoon.
Slowly add the flour and mix until combined, but take care not to overwork it. (The quantity of flour given in this recipe is only an approximation; more may be needed if the ricotta is very wet.) If you are not using the dumplings immediately, refrigerate them until ready to use.
Melt the butter together with the sage and keep warm.
In a large pot, bring 4 quarts of water to a rolling boil. As soon as you are ready to cook the dumplings, add the remaining 1 tablespoon olive oil and 2 tablespoons salt to the water. Using a small ice cream scoop, scoop up the mixture and make dumplings about the size of a walnut. (Alternatively, let the mixture chill for 1 hour, and then form the dumplings with your hands, making sure to keep them well-floured at all times to keep them from getting sticky.)
To cook the dumplings: Slip them into boiling water a few at a time. They are done when they float to the surface for 1 minute. Using a slotted spoon, gently remove the dumplings to a large serving platter and pour the butter sauce over them. Sprinkle with the remaining grated cheese and serve at once.
Serves four.
"A Tavola" by the Culinary Institute of America (2009 Lebhar Friedman Books)