1 lb. fresh spinach
1 1/2 c. ricotta
4 egg yolks
1 1/2 c. freshly grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. mixed black pepper, nutmeg, cloves & ginger
1 c. all-purpose flour
2 c. hot beef stock
4 tbsp. butter

Remove stems from spinach and wash leaves carefully to remove all sand. Bring spinach to a boil in salted water and drain immediately. Chop very fine.

In a bowl mix the spinach, ricotta, egg yolks, 1/2 cup of the Parmesan cheese, salt and spice mixture to a very smooth paste.

Put the flour on a large flat plate. Flour the palms of both your hands. Use a tablespoon and spoon out a ball of the ricotta mixture and roll it between your floured hands into oval-shaped balls, about 1 1/2 inches long and 1 inch wide. Repeat this process until the mixture is used up. Be sure your hands are always floured.

Bring about 3 quarts of water with 1 tablespoon salt to a boil. Carefully add the dumplings, 1 at a time. Do not add too many to the pot at any one time or they will stick together. As soon as each ricotta ball rises to the top, remove it and drain well by placing on a cotton or linen towel. Put dumplings on a serving platter and pour the beef stock over all. Sprinkle with 1/2 cup of Parmesan cheese, dot with small pieces of butter and gently toss. Pass the remaining Parmesan cheese.