"Naked" Spinach and Ricotta Dumplings with Butter and Sage Sauce - Lidia

Ingredients

• Kosher salt
• 3 medium bunches spinach (about 2 pounds), stems removed
• 1 pound fresh ricotta, drained overnight
• 1 large egg, beaten
• Pinch of freshly grated nutmeg
• 1 1/2 cups freshly grated Grana Padano
• 1/4 cup fine breadcrumbs, plus more if needed
• 1/4 cup all-purpose flour, plus more for rolling
• 1 stick (8 tablespoons) unsalted butter
• 12 fresh sage leaves
• Freshly ground black pepper