10-ounce package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups whole-milk ricotta cheese
1 cup grated parmesan cheese
6 tablespoons all-purpose flour, plus more for rolling
2 large eggs
Freshly ground pepper
Pinch of freshly grated nutmeg
2 cups prepared marinara sauce
2 tablespoons unsalted butter, cut into pieces
Instructions
Bring a large, wide pot of salted water to a simmer. Put the spinach
in a large bowl and separate it with your hands. Add the ricotta, 3/4
cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon
pepper and the nutmeg. Mix with a fork to form a slightly sticky
dough.
Spread some flour on a plate. Scoop out heaping tablespoonfuls
of the spinach-ricotta mixture and roll into about 24 loose balls
using floured hands. Gently roll the balls in the flour.
Bring the marinara sauce to a simmer in a large skillet over
medium heat. Whisk in the butter.
Meanwhile, gently lower the dumplings into the simmering water
and cook until they rise to the surface and are firm, about 5
minutes. Remove the dumplings with a slotted spoon, letting the
water drain off, and add to the sauce. Gently toss to coat, then
transfer to plates and sprinkle with the remaining 1/4 cup
parmesan.
Serve with crusty bread.
Originally Submitted
4/16/2013
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