So basically this is the best part without the "vessel". D made it and said it was easy. The "meatballs" were big, and very rich. They were slightly on the salty side, but eh. Definitely would have again. And no, we didn't even add meat.
We had with crusty bread.
Spinach and Ricotta Dumplings
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| Photo by ALB |
Recipe courtesy of Food Network Kitchen
Total Time: 35 min
Prep: 20 min
Cook: 15 min
Yield:4 servings
Level:Easy
Ingredients
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
Directions
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.
Nutritional Information
(I assumed it didn't include the bread)
Calories: 503; Fat: 32 g (Saturated: 18 g); Cholesterol: 210 mg; Sodium: 1,251 mg; Carbohydrate: 23 g; Fiber: 4 g; Protein: 27 g
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