Instructions: Wash, cook and drain spinach. Squeeze very dry and finely mince. Saute spinach in 1/4 cup butter 3-4 min. Turn down heat and add ricotta. Cook stirring constantly 3-4 min. put in bowl and cool 10 min. Stir in eggs, salt pepper and 1 cup cheese and nutmeg. Refrigerate at least 1 hour or until mixture is very firm. When firm, shape little dumplings by hand into 1-1 1/2 " size balls. Cook 1/2 at a time in salted boiling water until they puff slightly and rise to the top. Scoop out and drain well. Place in a shallow baking dish and drizzle with melted butter. Sprinkle with grated cheese and broil until lightly browned and bubbly. This may be prepared 5 hours ahead of time and broiled just before serving. (wrv)

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