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Ingredients: 1 122/153 Cup(s) ricotta cheese 1 salt and pepper; to taste 3 Pound(s) spinach leaf 48 Tablespoon(s) parmesan cheese; grated 1/2 Teaspoon(s) nutmeg; freshly grated 5 egg yolks 1 Cup(s) flour 1/2 Cup(s) butter 1 sage leaves; for garnish Directions: Spoon the ricota into a large coffee filter set in a strainer and drai n for 1 hour. Bring a large pot of salted water to a boil. Add the spinach and cook for 10 minutes, then drain in a colander and cool under cold running water. Drain the spinach thoroughly. Working with one handful at a time, squeeze the spinach until very dry. Finely chop the spinach. In a large bowl, combine the drained ricotta, spinach, 2 cups of the parmesan, and the nutmeg. Season generously with salt and pepper, add the egg yolks, and stir until evenly combined. Bring a large pot of salted water to a boil. Spread the flour on a plate. Form level tablespoons of the ricotta mixture into balls. Roll the balls lightly in the flour until coated. Arrange the balls on a lightly floured cookie sheet. Melt the butter and pour it into a large warmed baking dish; keep warm near the stove. Gently drop 1/3 of the balls into the boiling water and cook just until they rise to the surface. Using a wire skimmer or a slotted spoon, transfer the ravioli to the baking dish in a single layer. Return the water to a boil and cook the remaining balls in two batches. Sprinkle the ravioli nudi with as much of the remaining parmesan as desired and garnish with the sage leaves before serving. To reheat, preheat the oven to 400F . Bake the ravioli for 10-15 minutes, or until the cheese is melted and the ravioli are lightly browned. Serve. Contributor: Best American Recipes 2000 p 20
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