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Cheese And Spinach Dumplings

Italian.Chef's picture
Ingredients
  Fresh spinach 1 Pound
  Ricotta 1 1⁄2 Cup (24 tbs)
  Egg yolks 4
  Freshly grated parmesan cheese 1 1⁄2 Cup (24 tbs)
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄16 Teaspoon
  Nutmeg 1⁄16 Teaspoon
  Clove 1⁄16 Teaspoon
  Ginger 1⁄16 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Beef stock 2 Cup (32 tbs) (Hot)
  Butter 4 Tablespoon
Directions

1. Remove stems from spinach and wash leaves carefully to remove all sand. Bring spinach to a boil in salted water and drain immediately. Chop very fine.
2. In a bowl mix the spinach, ricotta, egg yolks, 1/2 cup of the parmesan cheese, salt, and spice mixture to a very smooth paste.
3. Put the flour on a large flat plate. Flour the palms of both your hands. Use a tablespoon and spoon out a ball of the ricotta mixture and roll it between your floured hands into oval-shaped balls, about 1 1/2 inches long and 1 inch wide. Repeat this process until the mixture is used up. Be sure your hands are always floured.
4. Bring about 3 quarts of water with 1 tablespoon salt to a boil. Carefully add the dumplings, 1 at a time. Do not add too many to the pot at any one time or they will stick together. As soon as each ricotta ball rises to the top, remove it and drain well by placing on a cotton or linen towel. Put dumplings on a serving platter and pour the beef stock overall. Sprinkle with 1/2 cup of parmesan cheese, dot with small pieces of butter, and gently toss. Pass the remaining parmesan cheese.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable

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