Step 1

Heat a large knob of butter in a pan. Fry onion and pancetta in the buttter. Add the garlic. Steam the salted spinach for 5 minutes until compacted. Squeeze the water out and sieve.

Step 2

For the sauce: Add some garlic to the pan of melted butter. Add the wine, tomatoes and baked beans.

Step 3

Whisk together the egg and salt. Beat the ricotta and flour and add the bacon, onion, spinach, grated Parmesan and a little more flour. Mix very well.

Step 4

Flour a large surface and form sausages/dumplings of the mixture about 2 cm thick. Cut into 2 cm lengths and dust with flour. Poach in lots of salted water and serve with Parmesan or place in a buttered oven proof dish, scatter with herbs and black pepper and Parmesan and bake for 20 minutes.

Step 5

Serve with chopped nettles sprinkled over the top of the dish.