Spinach and Ricotta Fritters

Dough

Wash the spinach leaves well

Place in a saucepan, cover, and cook over medium heat until tender

Let cool, drain well, squeeze with your hands to remove excess water, and chop

Combine ricotta, egg yolks, Parmesan, salt, and pepper, and mix until smooth

Gradually add the dough, using a spoon, removing small portions at a time and coating in flour

Cook the fritters in boiling salted water to float to the surface

Remove with a slotted spoon, drain well, and place on a platter

Sauce

Melt the butter over medium heat, spread over the fritter, dust with Parmesan cheese, and serve immediately.