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Spinach and Ricotta Dumplings

Recipe courtesy of Food Network Kitchen
Total: 35 min
Prep: 20 min
Cook: 15 min
Yield: 4 servings
Level: Easy

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

BestieNote: We used chicken stock instead of water to boil the spinach-ricotta balls. We also added granulated garlic to the the spinach-ricotta mix.

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