Spinach and Ricotta Dumplings

Calories 503; Fat 32 g (Saturated 18 g); Cholesterol 210 mg; Sodium 1,251 mg; Carbohydrate 23 g; Fiber 4 g; Protein 27 g

Spinach and Ricotta Dumplings
Spinach and Ricotta Dumplings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

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.

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