Drain 1 cup chopped cooked spinach as dry as possible on paper towels. Combine thoroughly with 1 1/2 cups ricotta cheese, 1 cup fine dry bread crumbs, 2 beaten eggs, 1/4 cup grated Parmesan cheese, 1/4 cup minced green onions, salt to taste, 1 teaspoon basil, 1/4 teaspoon nutmeg and 1 clove garlic, crushed. Chill until firm enough to shape.

Then form by rounded tablespoons into 3 inch fingers; roll lightly in flour. Place single layer on baking sheets; cover loosely with plastic wrap or waxed paper and chill thoroughly.

Meat Sauce: Remove casing from 1 pound Italian sausage and crumble meat into skillet (or use 1 pound ground beef). Brown meat with 1/2 cup chopped onion. Pour off fat. Dissolve 1 bouillon cube in 1 1/2 cups boiling water; add to meat along with 2 cans (8 ounce each) tomato sauce with cheese, 1/2 cup dry white or red wine and 1/2 teaspoon oregano. Simmer 15-20 minutes, stirring occasionally.

About 10-15 minutes before serving, reheat sauce (if it has been refrigerated) and in deep 12 inch skillet, bring about 2 inches water and 1 teaspoon salt to boil; reduce heat to simmer.

Poach half of malfatti in barely simmering water about 3 to 4 minutes (malfatti will sink when placed in water but will rise to top when cooked). With slotted spoon, remove malfatti to heated serving platter and keep warm while poaching remaining half.