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Spinach Ricotta Dumplings

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Ingredients
  Cooked spinach 1 Cup (16 tbs), chopped
  Ricotta cheese 1 1⁄2 Cup (24 tbs)
  Dry whole wheat bread crumbs 1 Cup (16 tbs), crumbled
  Eggs 2 , beaten
  Parmesan cheese 1⁄3 Cup (5.33 tbs), grated
  Green onions 1⁄4 Cup (4 tbs), minced
  Salt 1 Teaspoon
  Basil 1 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Unbleached white flour 2 Tablespoon
  Marinara sauce 2 Cup (32 tbs)
Directions

In a bowl combine spinach, Ricotta, bread crumbs, eggs, Parmesan cheese, onions, salt, basil, and nutmeg.
Mix well.
Form mixture into small finger-shaped dumplings about 2 inches long and 1 inch wide.
Roll dumplings lightly in flour, Place on a foil-lined baking sheet in a single layer.
Cover loosely with foil and chill for a few hours.
Pour 2 inches of water in a saucepan and add salt.
Bring water to a gentle simmer and carefully poach 6 or 7 dumplings at a time.
Dumplings will sink to the bottom of pan, but will rise to the top when cooked in about 4 or 5 minutes.
Remove dumplings with a slotted spoon and keep warm on serving plate.
Spoon Marinara Sauce over dumplings

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Cheese

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