Spinach and Ricotta Dumplings

By chefjaci

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

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

Details

Servings 4
Preparation time 20mins
Cooking time 35mins

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.