Spinach and Ricotta Dumplings
Different, fun, and yummy.
pkg (10 oz)
frozen chopped spinach
thawed and squeeze dried
whole-milk ricotta cheese
grated Parmesan cheese
plus more for rolling
freshly ground black pepper
cold, cut into 1/2 inch pieces
Bring a large wide pot of salted water to simmer on the stove.
Put the squeezed out spinach in a mixing bowl and separate it with your hands. Add the ricotta, ¾ cup Parmesan, flour, eggs, salt, pepper, and nutmeg. Mix with fork to form slightly sticky dough.
Spread some flour on a plate. Scoop out heaping tablespoons 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.
Transfer to plates or bowls and sprinkle with the remaining ¼ cup Parmesan. Can serve with crusty bread.