South Tyrolean Spinach Dumplings with Sage Butter
In terms of vitamin E content, spinach is far ahead of many other vegetables: 1.4 milligrams per 100 grams. Vitamin E is important as protection against free radicals that damage our body cells and prevents, among other things, premature aging processes.
If you want to take full advantage of the health benefits of fresh spinach, keep it in the refrigerator for a maximum of two days, otherwise its vitamin content will drop rapidly. Frozen spinach can be kept in the freezer for a year or more without any loss of vitamins.
Rinse the spinach, remove tough stems and blanch in salted water. Rinse with cold water and press out the excess water. Finely chop, mix with ricotta, lemon zest, Parmesan, 2 eggs, 1 egg yolk and flour and knead into a smooth dough. Season with salt, pepper and nutmeg. With a spoon, form dumplings from the dough, place on a floured board and plunge together into boiling salted water. (It may be useful to cook a sample dumpling, and, if it falls apart while cooking, add more flour to the dough, or possibly even another egg.) Only let simmer for 8 minutes.
Rinse the sage, shake dry and pluck off the leaves.
Melt the butter in a frying pan and add sage. Remove the dumplings from the water with a slotted spoon, let drip-dry and add to the sage butter. Briefly marinade, arrange on plates, drizzle with butter and serve garnished with sage.