These little balls are called tout-nus (all naked) because basically they are the filling for ravioli, but without their coats of dough. You can prepare them from leftover ravioli filling made of spinach and boeuf à la niçoise, or else with spinach and any leftover meat or with spinach and lean salt pork or ham. In all cases, children will love them and they are wonderful for a buffet.
Put the rice in a large bowl and add the spinach and beef, the parsley, egg, and cheese. Stir and add salt and freshly ground black pepper to taste.
Bring a large pot of salted water to a boil. Drop the balls in and cook over a medium flame for 8 to 10 minutes (they are cooked when they rise to the surface). Drain them on paper towels and arrange them in a shallow dish. Sprinkle with olive oil and cheese. Check the seasoning and serve.
These balls can be cooked ahead and reheated in a 350° oven for 10 minutes.
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