Wash and remove the stems from the spinach.

Roughly chop the spinach and cook it in butter until tender.

Drain the spinach, let it cool slightly, and finely chop it with a knife.

In a large bowl, mix the ricotta and pecorino with the eggs, flour, and nutmeg.

Add the spinach and a generous pinch of salt.

Shape the mixture into balls.

Poach the balls in batches in a large saucepan of salted boiling water.

Melt butter and add a little cooking water.

Add the garlic, rosemary, lemon zest, and a few drops of lemon juice.

Transfer the cooked dumplings directly into the sauce and coat them for 2 minutes.

Serve with pine nuts, lemon zest, and plenty of grated pecorino.