Spinach and Ricotta Balls with Parmesan 

Wash, trim and sort the spinach, removing the thick stalks and place in a saucepan dripping wet. Cook over a medium heat until it collapses.

Drain the spinach into a strainer, refresh with cold water, then drain, pressing slightly and chop finely.

Mix together the spinach, ricotta, flour and eggs and season with salt, pepper and nutmeg.

Then take teaspoonfuls of the mixture and form into balls with wet hands.

Gradually drop the spinach balls into 2 L of boiling, lightly salted water and simmer very gently over a low heat for 6-8 minutes, until they rise to the surface.

Take out of the pan and drain on kitchen paper.

To serve, arrange the spinach balls on plates, pour melted butter around and sprinkle with Parmesan.

Garnish with basil.