NICOLETTE'S MALFATTI OR MISSHAPEN ONES
Source: Bubba/New Orleans

This dish is simply ravioli filling without the pasta dough.

4 pounds spinach
salt
2 cups ricotta (the fresher the better)
2 large eggs
1 1/2 cups freshly grated parmesan, divided use
ground black pepper
freshly grated nutmeg
flour
6 tablespoons butter (no substitutions)
garlic cloves (optional)*

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 will fall part). Finely chop the leaves.

Mash the ricotta and stir in the eggs, half the parmesan, salt, pepper, nutmeg and spinach. Work together very well, shape into balls the size of a walnut and roll in flour.

Fill a large saucepan halfway with water, bring to a boil and very carefully drop in the dumplings. Keep the water barely simmering until they 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 remaining parmesan.

*If I am making this for adults I add some extra garlic cloves to the butter

I sit my brood of nieces and nephews on the porch with me for the de-stemming of the spinach part and then we parade ourselves right into the kitchen and make a big old mess. The kids love to help because its squishy. But you'll like it because its easy
and delicious.