10 oz. pkg. thawed frozen spinach
1 c. ricotta cheese
1/2 c. Parmesan cheese
1 c. bread crumbs
3 tbsp. fresh basil or 2 1/2 tsp. dry basil
1/4 c. minced green onions with tops
2 eggs
1 clove garlic, minced
1/4 tsp. nutmeg
1/2 c. flour
1 2/3 c. pasta sauce (purchased or homemade)

Thaw spinach, press out water. Blend with ricotta, 1/4 cup Parmesan, crumbs, onions, basil, eggs, garlic and nutmeg. Divide into 16 equal portions. Form into 3 inch logs. Roll each log in flour and place slightly a part on baking sheet. In a large pan, bring about 3 inches of water to a boil. Reduce heat and add malfatti; simmer uncovered until malfatti; simmer uncovered until malfatti looks fry in center, about 8 minutes. Transfer to plate, and spoon warm sauce around the malfatti. Sprinkle with additional Parmesan. Makes 4 servings of 4 each.