Spinach and Ricotta Dumplings in Tomato Sauce

By á-17124

Tired of pasta? Try these Spinach and Ricotta Dumplings in Tomato Sauce for a light, fresh Italian-inspired dinner. Serve with a crusty bread.

Ingredients

• Kosher salt
• 1 (10 ounce) package frozen spinach, chopped, thawed and squeezed dry
• 1 1/2 cups whole-milk ricotta cheese
• 1 cup parmesan cheese, grated
• 6 tablespoons all-purpose flour, plus more for rolling
• 2 large eggs
• Pepper, freshly ground
• Pinch nutmeg, freshly grated
• 2 cups prepared marinara sauce
• 2 tablespoons unsalted butter, cut into pieces
• Crusty bread, for serving

Preparation

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.

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.