Tuscan Spinach Dumplings with White Beans

By tjm01

Ingredients

• 1/3 cup + 1/4 cup all purpose flour
• 1/8 tsp freshly ground nutmeg
• 1 box (10 oz) frozen, chopped spinach, thawed
• 1/2 cup part skim ricotta cheese
• 1/2 cup finely grated Parmesan cheese
• 2 lg eggs beaten
• 1 can (15 oz) cannellini beans, rinsed & drained
• 2 cups reduced sodium chicken broth
• 1/4 tsp red-pepper flakes
• 1 Tbsp extra virgin olive oil
• 1 Tbsp fresh lemon juice
• 1 1/2 oz sliced prosciutto, torn

Preparation

Step 1

1. Bring large pot of water to a boil
2. Whisk together 1/3 cup of the flour with nutmeg & 1/8 tsp pepper in a small bowl.
3. Wrap spinach in clean kitchen towel, squeeze out any excess moisture, and finely chop. Stir together with cheeses, eggs & flour mixture in a large bowl until well combined. Put remaining 1/4 cup flour in shallow bowl. With wet hands form spinach mixture into 30 round dumplings (1" in diameter & 1 Tbsp each). Roll in flour in batches to coat, shaking off excess, and arrange on a plate in a single layer.
4. Add dumplings to pot & cook at a roiling boil, 5 minutes. Transfer with slotted spoon to bowl. Cover and keep warm.
5. Stir together beans, broth, and red-pepper flakes in saucepan. Bring to a simmer, stirring until heated through, about 10 minutes.
6. Divide beans among 6 bowls and top each with 5 dumplings. Drizzle evenly with oil & lemon juice. Top with prosciutto.