One plate of delicate spinach-ricotta dumplings without a pasta wrapper, lightly coated in butter infused with dried sage.
125 gRicotta
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1 yolkEgg Yolk
15 gParmesan cheese
0.5 tbspButter
150 gSpinach
0.1 gSage
2.75 cupsWater
25 gFlour
0.05 gNutmeg
To tasteSalt
To tasteBlack Pepper
Drain the ricotta in a sieve in the fridge for 60 minutes, then weigh the specified amount. Meanwhile steam all the spinach with 30 ml water in a covered pan for 3 minutes. Cool, squeeze very dry in a clean cloth and chop finely; keep all the squeezed greens.
Mix the drained ricotta, spinach, whole yolk, all the Parmesan and nutmeg, 20 g flour, salt and pepper into a soft, slightly sticky mixture that holds its shape. Refrigerate for 20 minutes. Divide into 10 small balls and coat lightly using the remaining 5 g flour.
Bring the remaining 600 ml water to a gentle simmer in a small wide pan. Lower in the dumplings and poach for 5-6 minutes until they float, feel firm and reach 71 °C in the center. Lift out with a slotted spoon; do not pour into a colander.
While the dumplings cook, melt all the butter with the dried sage over low heat for 1 minute without browning. Gently turn all the drained dumplings in this butter and serve the whole plate as one portion. No extra cheese or garnish is included.