Can't say as I do remember Jean, but from the looks of it I definitely don't want to go there
LJ, it's really called Malfatti, or Strozzapreti, or Priestchokers. I have had it a long time, but never made it and have no idea where it came from. Here's the recipe:
* Exported from MasterCook *
Malfatti, or Strozzapreti (Badly made, or Priestchokers)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Dressings-Stuffings-Dumplings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Lb Baby Spinach
8 oz drained Ricotta
1 egg & 1 egg yolk
1 c Fresh Grated Parmesan Cheese
1 pinch Nutmeg
Salt -- to taste
Freshly ground Black Pepper -- to taste
1 c AP Flour
1/4 c Butter
4 Fresh Sage Leaves
In a large saute pan, over medium heat, add spinach and 1tbsp water. Allow to wilt.
Drain well, squeeze out excess moisture,(Reserve liquid for other use) and chop finely.
place spinach in a large bowl. Add Ricotta, Eggs, 1/2c Parmesan, Nutmeg.
With a fork, combine ingredients until smooth. Taste, and adjust seasonnings.
Shape mixture into oval dumplings, using a tablespoon. Roll in flour to coat, lightly.
Place butter and Sage leaves in a saucepan, over medium heat, until butter melts. Turn off and let stand.
Bring large pot of water to a VERY gentle boil. Add 1tbsp Olive Oil to pot. Add dumplings.
These dumplings should simmer, only. If the water boils, the dumplings will disintegrate.
When the dumplings bob to the top, remove from pot with a slotted spoon, and drain well.
Place on serving dish. Drizzle with Sage Butter and sprinkle with Parmesan to serve.
Don't wait too long to tell someone you love them.
Billy