2 c. Ricotta cheese
2 eggs, beaten
2/3 c. grated Mozzarella
2/3 c. flour
1/2 c. freshly grated Parmesan
1/4 tsp. minced garlic
Salt and pepper
Butter
Extra flour
Parmesan

Combine all ingredients and beat well with a fork. Chill 2 hours.

Flour your hands and make the batter into little balls (about 1 inch), rolling them until firm between your palms. Roll them in flour; shake off excess. Place them in a single layer on a tray. Refrigerate another 2 hours.

Heat a large pot full of salted water to boiling. Lower to a simmer. Drop the balls in, one at a time, and simmer with a lid on for 10 minutes. Remove with a slotted spoon and place on a buttered baking tray.

Just before serving, broil the balls until golden brown on all sides. Drizzle them with melted butter and sprinkle with grated Parmesan as you broil and turn them. Serve over spinach noodles, topped with parsley butter or pesto sauce.