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1
In a large frying pan, heat 1 tablespoon of the oil over moderately low heat.
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2
Add half the onions and cook, stirring occasionally, until translucent, about 5 minutes.
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3
Increase the heat to moderately high and add the spinach and 1 teaspoon of the salt.
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4
Cook, stirring, until no liquid remains in the pan, about 10 minutes.
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5
Drain and press all remaining liquid from the spinach.
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6
In the same pan, heat the remaining tablespoon of oil over moderately low heat.
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7
Add the remaining onion and cook, stirring occasionally, until translucent, about 5 minutes.
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8
Add the garlic and cook for 1 minute, stirring.
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9
Stir in the tomato puree, water, pepper, and the remaining 1/2 teaspoon salt.
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10
Bring to a simmer and cook, stirring occasionally, for 15 minutes.
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11
Stir in the butter and basil and cover to keep warm.
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12
Meanwhile, bring a medium pot of salted water to a simmer.
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13
In a medium bowl, combine the cooked spinach, ricotta, Parmesan, eggs, lemon zest, nutmeg, cayenne, and flour.
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14
Using two tablespoons, drop walnut-size dumplings into the simmering water.
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15
Cook until firm, about 3 minutes.
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16
Remove with a slotted spoon and drain on paper towels.
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17
Serve with the tomato sauce.
