4 lb Spinach

           Salt
      2 c  Ricotta

      2    Eggs

  1 1/2 c  Freshly grated parmesan

           Pepper
           Freshly grated nutmeg
           Flour
      6 tb Butter, melted

       Wash the spinach and remove the stems.  In a large pan with the lid
  on, steam the leaves with a little salt in the water that clings to them,
  turning them over, until they crumple. Strain and squeeze every bit of
  water out with your hands: this is all-important and is the secret of
  success (otherwise the dumplings would fall apart). Finely chop the leaves
       Mash the ricotta and stir in the eggs, half the parmesan, salt,
  pepper, nutmeg and spinach.  Work very well, shape into balls the size of a
  walnut and roll in flour.
       Fill a large saucepan halfway with water, bring to the boil and very
  carefully drop in the dumplings. Keep the water barely simmering until the
  rise to the surface - they do so very quickly.
       Lift them out very carefully with a slotted spoon and serve very hot
  with melted butter and the remaining parmesan.