1/4 teaspoon ground nutmeg (freshly grated is nice)
2 tablespoons fresh chopped parsley
2 pastured eggs, slightly beaten
1/2 cup melted butter (save for later)
6 to 10 cups boiling water or chicken broth
In a large skillet over medium-high heat, sauté onion in butter until onion is translucent. Stir in drained spinach and cook until almost dry, about 5 minutes. Add ricotta cheese and cook an additional 2 minutes. Remove from heat and let cool to room temperature.
Stir in flour, 1/2 cup parmesan cheese, salt, pepper, nutmeg, garlic, parsley, and eggs.
Shape into walnut-sized balls, using additional flour as needed. (If not cooking immediately, coat with flour and store in a single layer in a covered glass dish in the refrigerator for up to 24 hours.)
Drop about 12 dumplings at a time into barely boiling water; cook 5 to 6 minutes or until dumplings float to the surface. Remove from water with slotted spoon and place in a 9x13-inch glass baking dish and keep warm. Repeat until all dumplings are cooked.
Melt the remaining 1/2 cup of butter and use it to drizzle the cooked dumplings. Sprinkle with the remaining 1/2 cup parmesan cheese. Serve hot.