This recipe would also have been easier if I had remembered to buy frozen chopped spinach, but I didn't (or chose not to - can't remember at this point - but I do know I used fresh Spinach so I had to cook and chop it first.) The recipe comes from my Food Network Magazine. I have slightly adapted it mostly to cut some of the 32 grams of fat in the original recipe. I'm also pretty sure I used 16 oz. spinach, 2 cups ricotta.... - extra because the original said it was only 4 servings. However, unfortunately I didn't make notes in my original recipe like I normally do, and some of it was by feel - like the flour, so I leave the original quantities.
- 1 10 oz package frozen chopped spinach, thawed and squeezed dry (or 10 oz fresh spinach chopped and cooked until just barely wilted - I do that in a frying pan - no water or anything. I just saute it.)
- 1 1/2 cups ricotta (I used fat free, but recipe called for whole-milk)
- 1 cup grated Parmesan cheese
- 6 Tablespoons flour plus more for rolling
- 2 large eggs
- freshly ground pepper
- pinch of freshly grated nutmeg
- 2 cups prepared marinara sauce (I used the recipe that follows -which is a mini, quick version of the marinara I like to make in my slow cooker)
Marinara sauce ingredients
- 2 15 oz. cans crushed tomatoes (although for the amount I made (16 oz. spinach) I would use a third can next time.)
- 2 cloves garlic, crushed
- 1 Tablespoon dehydrated, minced onion
- 2 Tablespoons Italian seasoning
- 1 Tablespoon olive oil (I may or may not have added this, I can't remember)
- salt and pepper to taste - I think I used 1/2 teaspoon of each
- Combine all Marinara sauce ingredients in a large skillet. Bring to a boil. Reduce heat and simmer while preparing the rest of the meal. (If not making homemade marinara, put it in the large skillet and start to heat after step 3.)
- Bring a large wide pot of salted water to a simmer. (I used my saute pan, but it is kind of shaped like a wok, and rather deep. I had sauteed my spinach in it, so I just used the same pan. A large dutch oven would be a great choice if using frozen spinach.)
- Put the spinach in a large bowl and separate it with you hands. Add the ricotta, 3/4 cup Parmesan cheese, 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 balls. Roll the balls in flour. If not making homemade marinara, put it in a large skillet over medium heat.
- Gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes (although I cooked mine a bit longer - like 8-10.) remove the dumplings with a slotted spoon, letting water drain off and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining Parmesan.