Ingredients:
10 oz fresh spinach or other greens
4 oz ricotta
1 egg
60 g parmesan
60 g AP flour

Julienne greens and place in boiling water for at least 3 minutes. Drain in a sieve or colander, pressing the greens to remove excess water. Chop the greens well, and mix with ricotta, egg, parmesan and flour. Form into 12 quenelles with two spoons, and then steam for 10 minutes in a steamer.

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