We made this dish (literally translated as strangled priests...not sure why) this weekend on two separate occasions two ways to rave reviews. They're basically light-as-air spinach (though you can also use swiss chard) and ricotta dumplings with a bit of egg, parmesan and a touch of flour. I made them in a sage and brown butter sauce as a starter to a meal (3 per person) and then again as a main course in a fresh tomato sauce with a touch of basil, oregano, thyme and balsamic vinegar. They are sublimely light but richly flavoured. Has anyone else made these? Does anyone have any must-try variations?