spinach and ricotta dumplings

Name: Spinach and Ricotta Dumplings
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: - kosher salt; 1 package(s) (10 oz) frozen chopped spinach, thawed and squeezed dry; 1 1/2 cup(s) whole milk ricotta; 1 cup(s) grated parmesan cheese; 6 tablespoon(s) all-purpose flour, plus more for rolling; 2 large eggs; - freshly ground pepepr; - pinch of freshly grated nutmeg; 2 cup(s) prepared marinara sauce; 2 tablespoon(s) butter, unsalted, cut into pieces; - crusty bread for serving

(2 RATINGS)

95 Pinches 5 Photos

cassie thornburg

Brea, CA

Updated on Aug 26, 2011

Oh.....help me. This recipe is SO incredibly delectable.......... .......delicious....... .......yummy....... ......satisfying....... .........oooohy......yummy (wait, I said that). I saw this recipe in a Food Network Magazine and thought how great it would be, because I could use Ina's Ricotta recipe (listed here.....) and my own Marinara recipe (also listed here "Marinara me"). Lee (my husband) just about lost his mind over this (he loves anything with my marinara).....and these dumplings are amazing! My pictures don't do justice to how great it was, but I'll post anyway. www.trebleclefchef.blogspot.com

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prep time 20 Min

cook time 15 Min

method ---

yield 4 serving(s)

Ingredients

- kosher salt
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups whole milk ricotta
1 cup grated parmesan cheese
6 tablespoons all-purpose flour, plus more for rolling
2 large eggs
- freshly ground pepepr
- pinch of freshly grated nutmeg
2 cups prepared marinara sauce
2 tablespoons butter, unsalted, cut into pieces
- crusty bread for serving

How To Make spinach and ricotta dumplings

Step 1

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.

Step 2

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.
Step 3

Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
Step 4

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 bread.
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