Name: Spinach and Ricotta Dumplings
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: italian
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.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Spinach and Ricotta Dumplings

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