SPINACH AND RICOTTA DUMPLINGS

Spinach and Ricotta Dumplings image

Provided by cassie thornburg

Time 35m

Number Of Ingredients 11

kosher salt
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 1/2 c whole milk ricotta
1 c grated parmesan cheese
6 Tbsp all-purpose flour, plus more for rolling
2 large eggs
freshly ground pepepr
pinch of freshly grated nutmeg
2 c prepared marinara sauce
2 Tbsp butter, unsalted, cut into pieces
crusty bread for serving

Steps:

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.
2. 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.
3. Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.
4. 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.