Step 1

Add the baby spinach to a large pot of boiling salted water and cook for 2 to 3 minutes or until wilted.

Step 2

Run the spinach under cold water and chill in the strainer over a bowl in the refrigerator for 10 minutes.

Step 3

Next, add the ricotta cheese to a strainer in a bowl and drain off as much liquid from the cheese as possible, which takes about 10 minutes.

Step 4

Remove the baby spinach from the refrigerator and finely mince it and add to a large bowl along with the ricotta, parmesan, eggs, salt, and pepper until completely combined.

Step 5

Add in the flour and mix to form a sticky dough. You may need to add in a bit more or use a bit less as it is more about feel than anything.

Step 6

Scoop out about 3-4 tablespoons and roll them around in a small bowl of flour to coat and then roll them in your hand to form a ball. Repeat until all the dough has been rolled and set aside.

Step 7

Cooking in batches add them to a large pot of boiling salted water for 4-5 minutes or until they float to the top.

Step 8

Serve them with hot Pomodoro sauce with optional garnishes of grated parmesan cheese and basil leaves.