Ingredients for 4 servings:
300gr fresh ricotta cheese
1/2 kg spinach
2 eggs
100gr grated parmesan cheese
Nutmeg
Flour as need
Butter as need to season
Salt

Preparation:
Wash and drain spinach, steam, squeeze and mince leaves. In a medium-mixing bowl combine with eggs, 50gr parmesan, a pinch nutmeg, salt.

Mash well till mixture is uniform.

Work a small amount of mixture by hands in shape of balls big as a teaspoon a bit pressed, flour and set aside.

Cook malfatti in a big pan with abundant boiling water, drain with a skimmer as soon as floating.

Place in individual plates, cover with melted butter and spread with remaining parmesan.