• 2 bags of spinach, washed
  • 1 tbsp Ontario Butter
  • 1 ¼ cups (700 g) dry Ontario ricotta (strain the ricotta overnight)
  • 2 cups aged Ontario Gouda, grated
  • 1 lemon zest
  • 2 large eggs 
  • 1 tbsp ground nutmeg 
  • 1/3 cup all-purpose flour, plus more for dusting
  • Good pinch of sea salt 


  • ½ cup Ontario unsalted butter 
  • Bunch of picked fresh sage leaves 
  • Pinch of sea salt (I recommend Maldon, if you have it)


  • In a medium saucepan, sauté spinach with 1 tbsp butter. Strain, chop and set aside to cool.
  • Once cool, squeeze out the remaining liquid with your hands, forming little balls.
  • Fill a large pot with salted water and bring to a boil.
  • In a mixing bowl, mix spinach, ricotta, egg, ground nutmeg, lemon zest and 1/3 cup of the flour. Mix until all ingredients are thoroughly combined.
  • Flour your hands and make 2 cm balls. Place them on a floured baking sheet.
  • In a frying pan, warm the butter on a low heat with the sage leaves and a pinch of sea salt.
  • Gently place the balls in the boiling water and when they come to the surface remove and place in warm butter with a little of the retained pasta water.
  • Serve warm and smile.

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