Spinach Ricotta Dumplings
|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|
|Unbleached white flour||2 Tablespoon|
|Marinara sauce||2 Cup (32 tbs)|
In a bowl combine spinach, Ricotta, bread crumbs, eggs, Parmesan cheese, onions, salt, basil, and nutmeg.
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