Ricotta-Spinach Dumplings

The flour quantities are very confusing and possibly incorrect. In the ingredients section it says 1.5 ounces flour, and 5 tablespoons flour. But in step 2 it says 5 ounces of flour (which is over a cup). I’m assuming here they mean 1.5 ounces of flour. And in step three it says 1/4 cup flour where as I’m assuming that’s where that 5 tablespoons comes from? That was the ratios I used and they turned out wonderfully. But if I had used 5 ounces of flour they would’ve been extremely dense and I’m sure would not have worked as well. I chilled the dough before cooking it and it worked out really well. I’d say these are definitely on my “to make again” list.The only change I made was to add a little bit of garlic powder because I love garlic (and I used grated parm vs shredded because i like the texture better). Also, be sure to wring out the spinach REALLY well - same for the ricotta... a little cheesecloth or cotton flour sack towel works wonders.

I took the time to drain both the ricotta and the spinach (totally squeezed dry) and followed the recipe to the letter - except my yield was more like 24.  I took the time to chill the balls before cooking them.  Some of them fell apart in the water anyway but most of them did not.  I served them over rigatoni and it was just ok.  It reminded me of lasagna without meat.  For the process these took based on the results, I'd not make them again.  However, if I did, I'd add some garlic and basil and/or oregano to the ball mix.  I did actually stir in a little pesto and I thought it was much better.  Fun to try, not that great.

Didn't read reviews prior to trying. Have to agree with those who described it as messy, time consuming, difficult to form, and overall not worth the effort. Don't know that I'll try again.

These were a little weird. I followed the recipe with the exception that I cooked them in chicken stock. Mine help their shape alright and the flavor was good I was just a bit underwhelmed by the final product. If I were to make this again, which I probably won't, I would take the suggestion of the reviewer who refrigerated the dough and dumplings prior to coking. I just did not feel like these were as spectacular as the amount of work and hat went into them. 2.5 stars

I made these by following the recipe exactly and they turned out great!  I did make them a day ahead and had them in the refrigerator overnight before cooking. They also warm up really well so you can make them the night before or heat up the leftovers.  

Mine also turned fine but I added a few steps at the instructions in order to dry well the mixture.

1) I dried ricotta in a coffe filter before I add it to the mixture

2) Once the mixture was ready I put it in the refrigerator for 30 minutes to become firmer

3) After shaping the dumplings, into the refrigerator for 15-30 minutes again

You get a very good result. Flour them good in order not to be sticky as well. I froze some of them and boiled them later for a few minutes more and the result was great as well :)

I used the cooking light marinara recipe and it's very good also.

This was tasteless mush - the middle layer of a spinach lasagna at best. What did I expect from cheese soaked in hot water?

I was really nervous after reading the first review, but mine turned out great! My ricotta and spinach were really dry. I confess I used full fat ricotta. It was local, and since the calorie count was low anyway I was not deterred. It was time consuming, but so worth it! I was really excited when the little dumplings floated to the top of the water while cooking! Cooking Light, you're the best!

I made the recipe as written and my dumplings did not hold together.  To salvage dinner, I just dropped them in the marinara sauce and simmered until cooked through.  Maybe the dumpling needs more flour?