Time of preparation: 30 min  | Difficulties: ♬ media Cost of the recipe: I'm going to be down.  Doses for: 6 people

Other ingredients:

• 300 g. of spinach already ground
• Gr. 300 sheep's milk
• 150 g. of grated cheese Scoparolo
• 50 g. of flour
• 2 eggs
• 100 g of butter
• salt nutmeg

Add the spinach to the vegetable paste, add it to the ricotta and eggs, add 100 grams of Scoparolo cheese, flour, add salt and nutmeg. Cook for a long time to blend well with the whole thing. Form the small balls with the dough and cook them in salt water for a few minutes, scoop them up and condensate them with melted butter and the remaining Scopareol cheese. Alternatively, you can grind them into an oven in a pyrophyll.

Used in this recipe: Mini Scoparolo