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It is a traditional dish in Tuscany,often served as first. It is practically the inside of a raviolo or you could also classify it as \\\"gnocchi\\\".The taste is very delicate and here again the nutmeg has a very important role.

Ingredients
600 gr.spinach
400 gr.ricotta
2 eggs
salt pepper
100 gr.grated cheese parmigiano
100 gr• butter
a few leaves of sage
a generous pinch of grounded nutmeg

Method
Boil the spinach and squeeze out all the water,then pass them through a sieve.Then you pass also the ricotta through the sieve. Put everything in a bowl and add a good amount of parmesan grated cheese,the eggs,salt ,pepper and the nutmeg.Mix everything together and make small balls or fingers which you will roll in flour. Prepare a big casserole with boiling water and throw the little balls inside ,a few at a time. They will come up to the surface when they are ready.Put them in a dish. In the meanwhile you put a little pan on the fire with butter and a few sage leaves.When it is hot you put it on the gnudi and sprinkle with abundant parmesan cheese. They are really great and you will remember me when you eat them!