Spinach And Ricotta Dumplings
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
38
Spice
45
Sweetness
46
Sourness
36
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Bring a large, wide pot of salted water to a simmer
2
Put the spinach in a large bowl and separate it with your hands
3
Add the ricotta, 3/4 cup parmesan, the flour, eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper and the nutmeg
4
Mix with a fork to form a slightly sticky dough
5
Spread some flour on a plate
6
Scoop out heaping tablespoonfuls of the spinach-ricotta mixture and roll into about 24 loose balls using floured hands
7
Gently roll the balls in the flour
8
Bring the marinara sauce to a simmer in a large skillet over medium heat
9
Whisk in the butter
10
Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes
11
Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce
12
Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan
13
Serve with bread
14
Photograph by Antonis Achilleos