Photo: Spinach and Ricotta Dumplings Recipe
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.
Per serving: Calories 503; Fat 32 g (Saturated 18 g); Cholesterol 210 mg; Sodium 1,251 mg; Carbohydrate 23 g; Fiber 4 g; Protein 27 g
Photograph by Antonis Achilleos
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By OrnaBakes
Calabasas, CA
on March 14, 2013
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One of my favorite things to make. I usually make it with whole-milk ricotta, but this time I used Precious Low Fat Ricotta and didn't miss a thing. Make sure the water is salty like the ocean or your balls will be bland, and don't boil the water too vigorously or they will break apart.
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By shiraz_dd
on January 07, 2013
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If you watch any cooking show, the key is to taste as you go along so you can adjust your seasoning. After reading some reviews and reading the recipe carefully, I thought these dumplings turned out GREAT! First, it says to make a sticky dough. I used more than 6 Tbs of flour to get that consistency. Also it says drop in simmering water....if you dropped the dumplings in boiling water and they fell apart, that is not the recipes fault.
I added garlic salt to the mixture and put them in the fridge to cool and firm up while I was waiting for the water to boil. I served them in a spicy Marinara over pasta. It was very yummy! I look forward to enjoying the leftovers for lunch! Would definately make again!
By healthiefoodie
New Jersey
on December 30, 2012
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I love cooking- and have been doing it for a while now. I cook something new almost every single night and love making new things and when I saw this I thought it looked delicious. However the recipe is a little messed up. First of all you can't boil it unless you add in a lot more flour. So instead of adding so many extra calories. I baked them and they came out dry. They were okay- not great. I mean we finished them over a week but I definitely would NOT recommend you make them.
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