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George’s Nudi Nuts

George's Nudi Nuts

1 cup ricotta cheese
1 pound frozen spinach
1 cup grated parmesan
2 eggs, plus 2 yolks
Salt and pepper to taste
5 tablespoons flour
Extra flour for patting balls

Mix the above in food processor, setting aside the extra flour.  Let rest in fridge for at least 30 minutes to 1 hour or overnight.  Roll into rather large balls, and cook in gently boiling water for 4 minutes or until they float.  Serve wit a creamy fettuccine sauce and garnish with black pepper, grated parmesan, a little chopped smoked salmon and a drizzle of white truffle oil.