This dish is ravioli without the noodle.

15 Ounces Of Part Skim Ricotta Cheese

A Beaten Egg

A Tablespoon Of All Purpose Flour

Two Tablespoons Of Grated Romano Cheese

A Minced Garlic Clove

1/2 Cup Of Frozen Chopped Spinach Thawed And With All Of The Water Squeezed Out

Two Teaspoons Of Finely Chopped Fresh Basil

Two Teaspoons Of Finely Chopped Italian Parsley

A Pinch Of Ground Nutmeg

1/2 Teaspoon Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

A Tablespoon Of Olive Oil

A Cup of Tomato Sauce

Place a piece of cheesecloth in a small strainer or sieve. Put the ricotta cheese into the cheesecloth. Fold the cheesecloth over the ricotta cheese. Cover the top with plastic wrap. Refrigerate for at least an hour.

Preheat the oven to 425 degrees.

In a medium bowl, mix together the ricotta cheese, the flour, a tablespoon of Romano cheese, the spinach, the garlic, the basil, the parsley, the nutmeg, the sea salt, and the ground black pepper.  Taste and add more sea salt and/or black pepper, if desired. Add the beaten egg and stir well to combine.

Into a small round or square baking dish, add one half of the tomato sauce and spread it out evenly on the bottom of the dish. Rub your hands with the olive oil. Using your oiled hands, form the ricotta cheese mixture into golf balls. Place the ricotta balls in the baking dish on top of the sauce. Top the ricotta cheese balls evenly with the remaining tomato sauce. Sprinkle the remaining Romano cheese uniformly over each cheese ball.

Bake for 20 minutes in the preheated oven and serve.