Spinach and Ricotta Dumplings

2017-05-31
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    503
  • Fat

    32 grams
  • Saturated Fat

    18 grams
  • Cholesterol

    210 milligrams
  • Sodium

    1,251 milligrams
  • Carbohydrate

    23 grams
  • Fiber

    4 grams
  • Protein

    27 grams

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

Method

Step 1

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.

Step 2

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.

Step 3

Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.

Step 4

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.

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