Choose a low-moisture ricotta. If you can’t shape a loose ball with the cheese, place it in a strainer, and drain the excess liquid for about an hour.
Ingredients
- 1 (10-ounce) package frozen spinach, thawed
- 1.5 ounces (about 1/3 cup) plus 5 tablespoons all-purpose flour, divided
- 1 1/2 cups part-skim ricotta cheese (such as Calabro or Polly-O)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 2.25 ounces Parmesan cheese, shredded
- 2 large egg yolks
- 1 large egg
- 1 1/2 cups lower-sodium marinara sauce
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