Directions1. Chop spinach finely.
2. Combine in a large bowl the ricotta, egg yolks, 1 cup Parmesan, and the lemon zest. Season with cayenne, nutmeg and salt and pepper. Add flour until just combined.
3. Let mixture rest in the refrigerator for one hour.
4. Bring a large saucepan of water to a boil. Form one dumpling and cook in water until it floats. If it breaks up, add a little more flour.
5. When dumplings are ready to serve, top with melted butter and the rest of the Parmesan cheese.
Yield: 4 to 6 servings