Tuscan Spinach Dumplings with White Beans

Ingredients

• 1/3 C + 1/4 c all-purpose flour
• tsp freshly ground nutmeg
• 1 box (10 oz) frozen chopped spinach, thawed
• 1/2 C part-skim ricotta
• 1/2 C finely grated Parmesan
• 2 lg eggs, beaten
• 1 can (15 oz) cannellini beans, rinsed and drained
• 2 C reduced-sodium chicken broth
• 1/4 tsp red-pepper flakes
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 1/2 oz sliced prosciutto, torn

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