SPINACH AND RICOTTA DUMPLINGS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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 bread.
SPINACH RICOTTA DUMPLINGS
Make and share this Spinach Ricotta Dumplings recipe from Food.com.
Provided by yooper
Categories European
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, saute onion in butter till tender.
- Add spinach, cook and stir over medium heat until liquid has evaporated, about 5 minutes.
- Stir in ricotta; cook and stir for 3 minutes.
- Transfer to a large bowl.
- Add 3/4 cup of flour, Parmesan cheese and garlic salt.
- Cool for 5 minutes.
- Stir in eggs; mix well.
- Place remaining flour in a bowl.
- Drop batter by tabelspoonfuls into flour; roll gently to coat and shape each into an oval.
- In a large saucepan; bring water and bouillion to a boil-reduce heat.
- Add a third of the dumplings at a time, simmer, uncovered for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean.
- Remove from the liquid with a slotted spoon; keep warm.
- Drizzle with butter and sprinkle with Parmesan cheese.
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