Ricotta Dumplings with Spinach Leaves

Drain the ricotta and soak up the excess whey with a paper towel.

Using a hand blender, finely puree the egg and basil. Stir the Parmesan, breadcrumbs and basil mixture into the ricotta and season with salt and pepper.

With a spoon, form dumplings and let them stand in lightly simmering salted water for 4 to 5 minutes. Remove the dumplings that float to the surface and gently toss in butter.

For the spinach leaves, peel the shallot and cut into small cubes. Remove the seeds from the chili and cut it into fine strips. Sauté the shallot and chili in a little olive oil until the shallot is translucent.

Remove the pan from the heat and briefly toss in the spinach leaves. Season with salt, pepper and lemon juice.

Serve the ricotta dumplings with spinach leaves and garnish with freshly shaved Parmesan cheese and a few dashes of olive oil.

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