Newdie with spinach and ricotta

Ingredients:

Newdy

• 450 g of cow's milk ricotta, place in a sieve and leave to drain for about 2 hours
• 1/4 cup sautéed and finely chopped spinach
• 0.5 cup grated Parmesan + extra for serving
• 4 tbsp flour
• 3 tablespoons panko breadcrumbs
• 0.5 tsp salt
• 1/4 tsp black pepper
• A pinch of grated nutmeg
• 2 egg yolks
• Olive oil for greasing
• 4 tbsp melted butter, to heat

Porcini mushroom puree

• Olive oil
• 3 shallots, thinly sliced
• 90 g fresh porcini mushrooms, thinly sliced
• 30 g dried porcini mushrooms (let them swell in water, do not pour out the water)
• 30 g of thinly sliced ​​marbled honey mushrooms
• 0.5 tsp salt
• A pinch of chili pepper

Preparation:

1. Newdy:
   
   Mix ricotta, spinach, parmesan, flour, breadcrumbs, salt, pepper, nutmeg, and eggs. Form 2 small balls of dough, drop them into boiling water, and cook until they float, then plunge into ice water. Taste. If the balls are too soft and don't hold together, add more flour or breadcrumbs and test again.
2. Divide the dough into pieces and roll into balls. Cook in boiling water until they float to the surface, about 2 minutes, then plunge into ice water. Brush with olive oil and let cool until ready to serve.
3. Porcini mushroom puree:
   
   To caramelize the shallots, heat a large skillet over high heat, add a few drops of olive oil, then add the shallots. Cook the shallots on one side, then reduce the heat and stir. Slowly sauté until softened, about 5 minutes. Sauté the mushrooms with the shallots for about 4 minutes. Season with salt and pepper and sauté for another 3 minutes. Add the porcini mushroom liquid to the skillet. Cook for about 15 minutes.
4. Transfer the contents to a blender and blend until smooth. Add water if the puree becomes too thick and stops flowing. Add olive oil and taste. Season with salt and pepper if needed. Strain the puree. Set aside until ready to serve.
5. Before serving:
   
   Heat the porcini mushroom puree and set aside. Reheat the njudi in a saucepan of salted boiling water and melted butter. Transfer the porcini mushroom puree to a plate, top with the njudi, and sprinkle with Parmesan.