Best Spinach Ricotta Dumplings With Garlic Tomato Sauce Recipes

Spinach and Ricotta Dumplings image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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.

Spinach Ricotta Dumplings image

Provided by yooper

Categories European

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

1 tablespoon finely chopped onion
6 tablespoons butter or 6 tablespoons margarine
3 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1 1/2 cups all-purpose flour, divided
1/2 cup grated parmesan cheese
3/4 teaspoon garlic salt
2 eggs, beaten
3 quarts water
3 tablespoons chicken bouillon granules
1/4 cup butter or 1/4 cup margarine, melted
1/2 cup grated parmesan cheese

Steps:

In a skillet, saute onion in butter till tender.
Add spinach, cook and stir over medium heat until liquid has evaporated, about 5 minutes.
Stir in ricotta; cook and stir for 3 minutes.
Transfer to a large bowl.
Add 3/4 cup of flour, Parmesan cheese and garlic salt.
Cool for 5 minutes.
Stir in eggs; mix well.
Place remaining flour in a bowl.
Drop batter by tabelspoonfuls into flour; roll gently to coat and shape each into an oval.
In a large saucepan; bring water and bouillion to a boil-reduce heat.
Add a third of the dumplings at a time, simmer, uncovered for 8-10 minutes or until a toothpick inserted into a dumpling comes out clean.
Remove from the liquid with a slotted spoon; keep warm.
Drizzle with butter and sprinkle with Parmesan cheese.