300 gr fresh spinach (frozen is also possible)
100 g ricotta
140 gr flour + for dusting
100 g parmesan cheese, grated
30 g butter
fresh or dried sage
pepper and salt
Fry the spinach in a frying pan until it has wilted completely. Place the spinach in a colander and press out the excess liquid with the back of a spoon. Place the spinach on a cutting board and cut a knife through it a few times. Place the spinach in a bowl and stir in the ricotta, egg, grated cheese, nutmeg, pepper, salt and flour.
Dust a work surface with a little flour. Spoon a heap of the spinach mixture on top and roll it through. Form an oval ball with your hands. Repeat until the mixture is used up. Bring a large pot of water to the boil and cook the spinach balls for 2 to 3 minutes until they float to the top.
Remove them from the pan with a slotted spoon and keep them warm under a piece of aluminum foil or a lid. Heat the butter in the pan and add the saga. Serve the spinach balls with some of the melted sage butter.
Source: Leukerecepten by leukerecepten-nl.
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