Ricotta-Spinach Dumplings

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Ricotta-Spinach DumplingsRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Choose a low-moisture ricotta. If you can't shape a loose ball with the cheese, place it in a strainer, and drain the excess liquid for about an hour.

Serves 6 (serving size: 6 dumplings and about 1/4 cup sauce)

Ingredients

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1 (10-ounce) package frozen spinach, thawed
1.5 ounces (about 1/3 cup) plus 5 tablespoons all-purpose flour, divided
1 1/2 cups part-skim ricotta cheese (such as Calabro or Polly-O)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2.25 ounces Parmesan cheese, shredded
2 large egg yolks
1 large egg
1 1/2 cups lower-sodium marinara sauce

Preparation

Hands-on: 50 Minutes
Total: 50 Minutes

1. Cook spinach in microwave according to package directions; cool slightly. Place spinach in a clean kitchen towel. Squeeze until very dry.

2. Weigh or lightly spoon 1.5 ounces flour into a dry measuring cup; level with a knife. Combine flour, spinach, ricotta, and next 6 ingredients (through 1 egg) in a medium bowl. Stir gently just until combined.

3. Sprinkle 1/4 cup flour on a baking sheet. Drop ricotta mixture by tablespoonfuls onto floured pan to make about 36 dumplings. Sprinkle dumplings with remaining 1 tablespoon flour, and very gently shape each into a ball; gently roll on pan to lightly coat with flour. (Dumplings can be shaped ahead and stored in the refrigerator overnight.)

4. Place marinara in a large skillet over medium heat; cover and keep warm.

5. Bring a large pot of water to a boil. Reduce heat to medium-low. Add 9 dumplings to water; cook 5 to 6 minutes (do not boil). Remove dumplings from pan with a slotted spoon, and place in marinara; keep warm. Repeat procedure 3 times with remaining dumplings.

Created date

August 2015

Nutritional Information

Calories 234
Fat 11 g
Satfat 5.8 g
Monofat 3.4 g
Polyfat 0.7 g
Protein 16 g
Carbohydrate 18 g
Fiber 2 g
Cholesterol 119 mg
Iron 3 mg
Sodium 438 mg
Calcium 387 mg