-
1
1.
-
2
Toss the greens in a sinkful of warm water to clean.
-
3
Rinse the greens until all grit and sand are removed.
-
4
Dirty spinach may need more than one change of water.
-
5
Lift the greens from the water and drain them in a colander.
-
6
Remove any bruised leaves and thick stems.
-
7
2.
-
8
Bring 5 quarts of water to a boil in a larger pot.
-
9
Salt the water, immerse the greens in boiling water, and cook, 3-5 minutes, or longer for some wild greens, until tender.
-
10
Remove the greens with a slotted spoon, reserving water for poaching the nudies.
-
11
Place the greens in a colander and run them under cold water to cool.
-
12
Divide the cooked greens in three parts and squeeze between both hands to form balls and remove all excess water.
-
13
Squeeze hard!
-
14
3.
-
15
Measure 1 1/3 cups of the cooked greens.
-
16
Untangle the greens after measuring; they'll be easier to process.
-
17
Roughly chop the greens in a food processor.
-
18
Add the ricotta, Parmigiano, egg, 1 teaspoon sea salt, and nutmeg and process to form a smooth paste.
-
19
4.
-
20
Transfer the paste to a pastry bag with a large tip or a medium-sized plastic bag with a 1/2-inch corner cut off.
-
21
5.
-
22
Sift a layer of flour onto a large clean surface and pipe the paste in blobs the size of a walnut, 2 inches apart.
-
23
Sift another layer of flour over the blobs and delicately roll in the flour.
-
24
Carefully toss each nudie from hand to hand to remove the excess flour.
-
25
6.
-
26
Bring the reserved cooking water to a boil and poach 8-9 nudies at a time, for 2-3 minutes or until they float to the surface of the water.
-
27
Transfer with a slotted spoon to a large baking dish.
-
28
7.
-
29
Preheat the oven to 400F.
-
30
Drizzle the nudies with melted butter, or tomato or meat sauce, and sprinkle with grated cheese.
-
31
Bake for 10-15 minutes or until lightly browned and cheese has melted and serve.
