Adapted from Chef Scott Conant

Serves 6

1 lb fresh ricotta, drained in a strainer for at least 2 hours

¼ cup spinach, sauteed and finely chopped

½ cup grated Parmesan, plus more for serving

4 tablespoons all-purpose flour

3 tablespoons panko breadcrumbs

2 egg yolks

Olive oil, for coating

Kosher salt and ground black pepper

In a medium-sized bowl, mix the ricotta, spinach, Parmesan, flour, breadcrumbs, and eggs together.

If the mixture is too soft and won't hold together, add more flour or breadcrumbs.

Portion and roll into small balls about 1 – ½“diameter.

Cook in gently boiling water until they float, about 2 minutes, then shock in ice water. Drizzle with olive oil and reserve until ready to serve