Spinach and Ricotta Dumplings
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 503
- Total Fat
- 32 grams
- Saturated Fat
- 18 grams
- Cholesterol
- 210 milligrams
- Sodium
- 1,251 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 4 grams
- Protein
- 27 grams
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
Kosher salt
1 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
Crusty bread, for serving
Directions
- 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.